Summer’s Coming – Veggie Quinoa Salad

Good stuff this – lots of protein, veggies, flavor – easy to make and easier to eat. Good to keep in the fridge for munching, a quick meal, or to a cookout or potluck. You can add nuts (cashews, almonds, macadamia), beans (kidney, white), strips of spinach or kale, chopped fresh parsley…you can grate the carrot instead of cubing it. Wonderfully adaptive salad.  There are lots of these salads around.  This has an Asian flair to it.  A friend served it last week and I stole the recipe.

Recipe
1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
1 1/2 cups shelled frozen edamame
3 medium carrots, peeled and diced
1/2 yellow pepper, diced
1/2 red pepper, diced
1/4 chopped scallion (green onion)
1 cup red cabbage, chopped
1/2 tsp. low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 teaspoons fresh ginger, finely minced
1 tablespoon sesame seeds (optional)

Directions
Place the quinoa, water, and salt in a covered pot. Heat on high until it boils, lower the heat to low, and cook for about 15 minutes or until the quinoa is soft and the water absorbed. Pour the quinoa into a medium-sized bowl, and mix in the frozen edamame, carrots, peppers, and cabbage. In a small bowl, make the dressing by mixing the sesame oil, rice vinegar, soy sauce, minced ginger, and sesame seeds. Pour the dressing over the quinoa and veggies, and mix thoroughly. Enjoy immediately, or store in a covered container for later.

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