Description
An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.
Ingredients
- 2 cups vegetable broth
- 1 cup quinoa
- 1 ½ cups thinly sliced purple cabbage
- 1 cup chopped carrots
- 1 cup frozen shelled edamame (green soybeans)
- 4 green onions, thinly sliced
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons sriracha sauce
- 2 teaspoons soy sauce
- 1 teaspoon minced fresh ginger
- 1 ½ teaspoons white sugar
- ½ teaspoon Asian-style mustard
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 10 mins
Servings: 4