- 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 wine vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons sriracha sauce
- 2 teaspoons soy sauce
- 1 teaspoon minced fresh ginger
- 1 1/2 teaspoons white sugar
- 1/2 teaspoon Asian-style mustard
- 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.
05/18/2018
recipepes.com
Asian Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
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