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
- 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.
- Place cooled quinoa in salad bowl. Add edamame, carrots, cabbage, sweet peppers, cucumber, green onions, cilantro and ginger. Stir.
- 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. 😋
