This yummy, fun and super easy quinoa salad will spice up your lunch or dinner time. It is also happens to be vegan and vegetarian friendly.
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Haven’t done a recipe post in a while and this one might beat the rest in how E A S Y it is to make. And not only is it super-duper simple to make, it is bright in both color and taste! Eating the rainbow has never been so yummy 🙂
Enjoy it! And please share with me when you try it yourself.
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No he hecho un post de receta por un tiempo y este podría superar al resto en cuanto a que tan S I M P L E es de hacer. Y no solo es súper fácil de crear, sino que es colorida y deliciosa. Comer el arcoíris nunca ha sido tan agradable 🙂
¡Disfrútenla! Y por favor compartan conmigo cuando la prueben.
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- • 1 cup quinoa
- • 2 cups water
- • ¼ teaspoon salt
- • 1 cup chopped red cabbage
- • 1 cup shelled and cooked edamame
- • 1 red bell pepper, chopped
- • ½ cup shredded carrots
- • 1 cup diced cucumber
- • ¼ cup lite soy sauce or Bragg Liquid Aminos (for vegan option)
- • 1 tablespoon sesame oil
- • 1 tablespoon rice wine vinegar
- • 2 tablespoons chopped green onion
- • ¼ cup chopped cilantro
- • 1 tablespoon sesame seeds
- • ¼ teaspoon grated ginger
- • 1/8 teaspoon red pepper flakes
- • Salt and black pepper, to taste (taste before adding salt, you might not need any)
- 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. Set aside.
- 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.
- This salad is good served at room temperature or chilled.
PIN FOR LATER
