This Asian Quinoa Salad is loaded with fresh veggies, packed with protein, and flavored with a delicious Asian-style dressing.
Add quinoa, water, and salt to a medium saucepan. Bring to a boil, cover, and reduce heat to low. Cook for about 15 minutes or until quinoa is tender and water is absorbed. Fluff with a fork and set aside to cool for a few minutes. (Make dressing and chop vegetables while quinoa cooks)
Place quinoa and chopped vegetables (cabbage, edamame, red bell pepper, cucumber, carrots) into a large bowl.
Pour dressing over salad and toss gently. Store covered in refrigerator. May be served chilled or at room temperature.
In a small bowl or measuring cup, whisk together Tamari or soy sauce, sesame oil, rice wine vinegar, pepper, cilantro, green onion, sesame seeds, and ginger.