The weather has already reached the 90’s this week and for dinner last night, I felt like we needed something cold. This Sesame Ginger Quinoa Salad was exactly what I needed.
1 cup cooked quinoa
2 cups water
1/4 teaspoon salt
1 1/12 cup shelled frozen edamame
3 medium carrots, peeled and diced
1/2 yellow pepper, diced
1/2 red pepper, diced
1 cup red cabbage, chopped
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 tablespoons fresh ginger, freshly minced
1 tablespoon sesame seeds
– Cook quinoa, water and salt in a covered pot. Heat on high until it boils, lower the heat to low and cook for about 15 minutes or until quinoa is soft and water is absorbed. (I often cook more quinoa than I need and refrigerate it – it saves on prep time).
– Pour quinoa into a medium bowl and mix edamame, carrots, peppers and cabbage
– In small bowl, complete the dressing by mixing sesame oil, rice vinegar, minced ginger and sesame seeds
-Pour dressing over the quinoa and veggies and mix thoroughly
Changes I made include: cooking the edamame and adding more rice vinegar and sesame oil. I recommend adjusting it to your own taste.
It’s certainly something I will make again (and James asked to take some to work today).
Sheryl is a transition coach, trainer and speaker from Lexington Kentucky. As the author of the blog How to Make A Life, she uses her own life and journey as a blueprint to help others find motivation, inspiration and hope for a healthy and happy life. About Twitter Instagram Pinterest