This is a lovely summer salad, take to your next potluck or make on Sunday night and eat all week long. Quinoa (pronounced KEEN-wah) is one of our healthiest foods it is a complete protein source and it contains small amounts of anti-inflammatory omega-3 fatty acid. It is technically not a grain but a seed, but it is used in virtually the same ways as other whole grains. Incredibly easy to cook, Quinoa has a delicate texture and flavor. Cultivated in the Andes for over 5,000 years, quinoa has been called the “mother grain” and “the gold of the Incas.” Quinoa is widely available in most major grocery stores.
Yield: Serves 4, Prep Time: 20 minutes, Cook Time: 20 minutes, Total Time: 40 minutes
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red or green cabbage
1 cup shelled and cooked edamame (look in the freezer section)
1 red bell pepper, chopped
1/2 cup shredded or finely chopped carrots
1/2 cucumber diced
1/4 cup lite (less sodium) soy sauce or tamari or 2 tablespoons regular soy sauce
1 tablespoon sesame oil
2 tablespoons seasoned rice wine vinegar
2 green onions chopped
1/2 bunch chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon freshly grated ginger
1/8 teaspoon red pepper flakes
salt and black pepper, to taste
1. Add water and salt to a medium saucepan and bring to a boil over high heat, add quinoa, bring back up to a boil. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat, add frozen edamame and fluff with a fork, and allow to cool.
2. Place the quinoa in a large bowl and add the cabbage, red pepper, carrots, cucumber, cilantro and green onions. Set aside.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, sesame seeds, ginger, red pepper flakes, salt and pepper. If you need the salad to be gluten-free make sure to use tamari instead of soy sauce because not all soy sauce is gluten-free.
4. Pour the dressing over the quinoa salad and stir to combine.
This salad is good served at room temperature or chilled.
Recipe adapted from two peas & their pod