Asian Quinoa Salad with Sesame Miso Dressing

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Carrot
  • 1/2 cup Cilantro, fresh leaves
  • 1 cup Edamame
  • 1/2 Lime, Juice of
  • 2 cups Red cabbage

• Condiments

  • 1 tbsp Maple syrup or honey
  • 3 tbsp Miso paste
  • 2 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 1 cup Quinoa, white dry

• Baking & Spices

  • 1 tbsp Chili paste
  • 2 tbsp Sesame seeds, white or black

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Sesame oil

• Liquids

  • 2 cups Water

Found on pumpkinandpeanutbutter.com

Ingredients

• 1 cup white quinoa, dry
• 2 cups water
• 1 cup shelled edamame
• 2 cups shredded red cabbage
• 1/2 cup shredded carrot
• 1/2 cup fresh cilantro leaves, chopped (plus more for garnish)
• 3 tablespoons miso paste
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon chili paste
• 2 tablespoons low sodium soy sauce
• juice of half a lime
• 1 tablespoon maple syrup or honey (optional)
• 2 tablespoons sesame seeds (white or black, I used both)

Directions

• Boil 2 cups of water and 1 cup of quinoa is a medium pot. Turn down to simmer and cover for 15-20 minutes. Quinoa is cooked when water is absorbed and its fluffy.
• While quinoa is cooking, chop red cabbage into thin slices and shred carrots. Steam edamame if frozen. Chop cilantro leaves. Place all vegetables in a large bowl.
• Whisk the dressing ingredients together in a separate bowl and set aside.
• Time to combine everything! Add cooked quinoa to the bowl of vegetables and stir to combine. Add in the sesame miso dressing and stir to coat. Top with more fresh cilantro and sesame seeds. Serve it up!