Toasted Quinoa and Edamame Salad with Sesame-Ginger Dressing


One of the many things I love about getting a Green Grocer box is being culinarily challenged to use an ingredient I don't normally cook with -- in this case, red cabbage.

And what do you know? This is one of the best little salads I've ever made.

It's great warm or cold -- perfect for a light vegetarian lunch or potluck side dish.

What you'll need:

Quinoa base:
3/4 cup quinoa
1 1/2 cups water

Veggie prep:
1 cup shelled and cooked edamame
1 ear corn, kernels cut
1 large cucumber, diced
3 large carrots, shredded
2 cups (about 1/4 head) purple cabbage, chopped

1/4 cup soy sauce
1 tbsp sesame oil
1.5 tbsp rice vinegar
1/3 cup green onion, chopped
1/4 cup cilantro, chopped
1 tbsp sesame seeds
2 tsp ginger, minced
1 tsp crushed red pepper

Cook your quinoa: Toast the seeds over medium heat until lightly browned, then add water and bring to boil. Cover, reduce heat and simmer 10 minutes. Perfection!

While quinoa is cooking, make your dressing and prep veggies. Whisk all ingredients together in a large bowl and adjust seasoning with salt and pepper, if desired (I found it was great as is).

Let quinoa cool slightly. Add quinoa to bowl with dressing and toss to coat. Add veggies and stir to combine. Enjoy! Serves 4-6.

Adapted from two peas & their pod.