Healthy, pretty, and delicious, this salad is a change of pace from the usual.
Last week we threw a bridal shower for one of my roommates. She is getting married in exactly one month, so wedding plans are in full swing around here. Her mom has been in town helping with plans and trying to figure things out with her, We wanted to be sure she could come to the shower, which meant that we needed to do the shower on a little more short notice than we originally planned.
Because my roommate has an allergy to both gluten and dairy, we decided to go with salads as the food we served for her shower. We made a spinach salad, a chicken salad, and this quinoa salad. I like this quinoa salad because it has a lot of variety of veggies in it and its a little different than most salads. It's also a pretty flexible salad, adapting to pretty much whatever vegetables you want to add. Plus, with all the colors, it's also pretty.
*adjusted from twopeasandtheirpod.com
1 1/2 cup quinoa 3 cups water 1 1/2 cup chopped red cabbage 3/4 cup shelled and cooked edamame 1 red bell pepper, chopped 3/4 cup shredded carrots 1 cup diced cucumber
For the dressing: 1/4 cup soy sauce or tamari sauce 1 1/2 tablespoons sesame oil 1 tablespoon rice wine vinegar 2 tablespoons chopped green onion 3 tablespoons chopped cilantro 1 tablespoon sesame seeds 1/4 teaspoon dried ginger Salt and pepper to taste
Combine water and quinoa in a saucepan and bring to a boil. Reduce to a simmer and place a lid on pan. Let cook for about 15-20 minutes, or until water has been absorbed. Turn off heat, remove lid, and fluff quinoa with a fork. Let quinoa cool.
Add quinoa to the remainder of the salad ingredients. Combine dressing ingredients in a small bowl and whisk to combine. Pour over salad. May serve immediately or refrigerate.
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