Asian Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Red cabbage

  Red, raw

  1 cup, chopped or 89g

• Carrots

  Raw

  ½ cup grated or 55g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Ginger root

  Raw

  1 tsp or 2g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Prepare quinoa according to package instructions.
2. Dice the cucumber and red pepper. In a large bowl, combine the cooked quinoa, cabbage, red pepper, carrots, and cucumber.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, scallions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
4. Pour the dressing over the quinoa salad and stir to combine. Serve and enjoy!