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

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.