Asian Quinoa Salad

Ingredients:

1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup cooked edamame
1 red bell pepper chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
60 ml lite soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp chopped green onion
2 tbsp cilantro
1 tbsp sesame seeds
1/4 tsp grated ginger
1/8 tsp red pepper flakes
salt and pepper to taste

Instructions:

Add water, quinoa, and salt to a medium saucepan 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 from heat and fluff with a fork.

Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber.
In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
Pour the dressing over the quinoa salad and stir to combine.

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