INGREDIENTS

1 cup quinoa (we used tri-colored)
1/4 teaspoon sea salt
1 cup chopped red cabbage (or shredded cole slaw mix)
1 cup edamame, shelled
1 red bell pepper, sliced (we added yellow and orange)
1 cup shredded carrots
1 cup cucumber diced
2 Tablespoons green onion, sliced
1/4 cup fresh cilantro, chopped
1/4 teaspoon fresh ginger, grated
1/4 cup Saporito Honey Ginger Balsamic Vinegar
1/4 cup Saporito Extra Virgin Olive Oil (we like robust EVOO)
2 Tablespoons Saporito Toasted Sesame Oil

DIRECTIONS

  1. Bring 2 cups water to boil and add quinoa. Boil 20 minutes (or until liquid is absorbed). Allow to cool. Drizzle with EVOO to keep from clumping.
  2. Place cooled quinoa in salad bowl. Add edamame, carrots, cabbage, sweet peppers, cucumber, green onions, cilantro and ginger. Stir.
  3. Add Honey Ginger Balsamic, fresh Extra Virgin Olive Oil and sea salt. Toss and finish with Japanese Toasted Sesame Oil.

This dish is so good and very flexible. Throw in a few extras you have on hand, such as, avocado or almonds. Fill a lettuce wrap or tortilla. A hit for your next picnic or Gator game. 😋

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