Rainbow Quinoa Salad


3 Carrots, medium

1 1/2 cups Edamame, frozen

3 tsp Ginger, fresh

1 cup Red cabbage

1 cup Quinoa

1/2 Pepper, yellow

1/2 Red pepper

1 cucumber diced

1/4 tsp Salt

1 tbsp Sesame seeds

2 tbsp Rice vinegar

2 tbsp Sesame oil

2 cups Water

Yummy Colors


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, 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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