colorful quinoa salad

not only is quinoa easy and fun to add to all sorts of recipes, it’s also super healthy. quinoa is a “complete protein” which means “it contains all nine of the essential amino acids, which cannot be made by the body and therefore must come from food.” {huffington post}

this colorful quinoa salad, based off of two peas & their pod’s asian quinoa salad recipe, is both pleasing to look at and delicious to eat!


what you’ll need:

  • 1 cup white quinoa
  • 1 package frozen edamame
  • 1 bag shredded red cabbage
  • 1 cup broccoli florettes
  • 1 bag shredded carrot
  • 1 red bell pepper, thinly sliced
  • 3 scallions, finely sliced
  • 1/4 cup lite soy sauce
  • 2 tablespoons sesame seeds
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • cayenne pepper
  • salt and pepper

how to make it: 

  • in a large pot, heat to boil 1 cup quinoa and 2 cups of water
  • upon reaching a bowl, reduce heat under quinoa to a simmer, cook until all water has been asborbed
  • combine cooked quinoa, edamame, broccoli florettes, carrots, red cabbage, and red bell pepper in a large serving bowl
  • mix together vinegar, soy sauce, sesame oil, sesame seeds, scallions, salt, pepper, and a dash of cayenne pepper (I like to use a small jar so I can shake the ingredients together – using a jar to mix your dressing also makes for easy storage if there is extra!)
  • stir dressing into quinoa salad and stir, mixing thoroughly
  • serve warm or cool

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