Rainbow Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  ¼ cup or 43g

• Water

  Plain, clean water

  ½ cup or 118g

• Red cabbage

  Red, raw

  ¼ cup, shredded or 18g

• Zucchini

  Summer squash, includes skin, raw

  ¼ cup, chopped or 31g

• Red bell pepper

  Sweet, raw

  ⅛ cup, chopped or 19g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Scallions

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

  1 medium or 15g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Rice wine vinegar

  ¼ tbsp or 4g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Ginger

  Spices, ground

  ⅛ tsp or 0.2g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

Directions

1. Rinse the quinoa thoroughly. In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat, then reduce to low and simmer for 15 minutes or until the water is absorbed. Remove from heat, cover, and let sit for 5 minutes before fluffing with a fork.
2. In a large bowl, combine the cooked quinoa, red cabbage, zucchini, red bell pepper, cilantro, jalapeno, and scallions.
3. In a small bowl, whisk together soy sauce, rice wine vinegar, sesame oil, ground ginger, and crushed red pepper flakes. Pour the dressing over the quinoa mixture and stir well to combine. Season with salt to taste.
4. Serve the salad warm or chill in the refrigerator until ready to eat.

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