asian quinoa salad

Ingredients

• Servings: 4
• 2 cups vegetable broth
• 1 cup quinoa
• 1 1/2 cups thinly sliced purple cabbage
• 1 cup chopped carrots
• 1 cup frozen shelled edamame (green soybeans)
• 4 green onions, thinly sliced
• dressing:
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 2 teaspoons sriracha chile sauce
• 2 teaspoons soy sauce
• 1 teaspoon minced fresh ginger
• 1 1/2 teaspoons white sugar
• 1/2 teaspoon asian-style mustard

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 10 mins


• bring vegetable broth to a boil in a saucepan. add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. remove saucepan from heat and cool.
• mix cabbage, carrots, edamame, and green onions together in a large bowl.
• whisk vinegar, oil, sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. stir quinoa into salad and toss to coat. refrigerate until chilled, at least 30 minutes.