(adapted from Two Peas and Their Pod)
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 1/2 cups chopped red cabbage
1/2 cup shredded carrots (or substitute the cabbage and carrots for 2 cups cole slaw mix)
1 cup cooked edamame or peas
1 red bell pepper, diced
1 cup cucumber, diced
2 tablespoons sliced almonds or chopped peanuts
1/4 cup lite soy sauce
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon sesame seeds
1/8 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/4 cup chopped cilantro
2 tablespoons chopped green onion
salt and pepper to taste
1) Add water, quinoa and salt to a medium-sized sauce pan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove quinoa from heat and fluff with a fork. Set aside to cool.
2) While quinoa is cooking, whisk all dressing ingredients together in a small bowl. Set aside.
3) Place cabbage, carrots, edamame, and bell pepper in a large bowl. Add the cooled quinoa; pour the dressing over the salad and stir well to combine. Garnish with cucumber and almonds or peanuts. Serve chilled or at room temperature. Enjoy!