Name: Asian Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Vegetable broth - 2 cups; Quinoa - 1 cup; Thinly sliced purple cabbage - 1 ½ cups; Chopped carrots - 1 cup; Frozen shelled edamame (green soybeans) - 1 cup; Green onions, thinly sliced - 4; Rice wine vinegar - 1 ½ tablespoons; Vegetable oil - 1 tablespoon; Sriracha sauce - 2 teaspoons; Soy sauce - 2 teaspoons; Minced fresh ginger - 1 teaspoon; White sugar - 1 ½ teaspoons; Asian-style mustard - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Asian Quinoa Salad

1. Vegetable broth - 2 cups

2. Quinoa - 1 cup

3. Thinly sliced purple cabbage - 1 ½ cups

4. Chopped carrots - 1 cup

5. Frozen shelled edamame (green soybeans) - 1 cup

6. Green onions, thinly sliced - 4

7. Rice wine vinegar - 1 ½ tablespoons

8. Vegetable oil - 1 tablespoon

9. Sriracha sauce - 2 teaspoons

10. Soy sauce - 2 teaspoons

11. Minced fresh ginger - 1 teaspoon

12. White sugar - 1 ½ teaspoons

13. Asian-style mustard - ½ teaspoon

How to cook deliciously - Asian Quinoa Salad

1. Stage

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.

2. Stage

Mix cabbage, carrots, edamame, and green onions together in a large bowl.

3. Stage

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.