Rainbow Quinoa Salad

Ingredients

• Quinoa

  raw

  1 cup or 170g

• Water

  2 cup or 473g

• Red cabbage

  raw

  1 cup, shredded or 70g

• Zucchini

  raw, with skin

  1 cup, sliced or 113g

• Red bell pepper

  raw

  ½ cup, sliced or 46g

• Cilantro

  raw, coriander leaves

  ¼ cup or 4g

• Jalapeno peppers

  raw

  2 pepper or 28g

• Scallions

  raw

  4 medium or 60g

• Soy sauce

  regular sodium, shoyu

  ¼ cup or 64g

• Rice wine vinegar

  1 tbsp or 15g

• Sesame oil

  2 tsp or 9g

• Ground ginger

  ½ tsp or 0.9g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Rinse the quinoa. Transfer to a medium saucepan, add water, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes or until the water is absorbed. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
2. Place the cooked quinoa, red cabbage, zucchini, red pepper, cilantro, jalapeno, and green onions in a large bowl.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ground ginger, and red pepper flakes. Pour the dressing over the quinoa mixture and stir to mix. Season with salt.
4. Serve warm or chill in the refrigerator until ready to eat.