Quinoa Salad

I made one of my favorite salads yesterday, Quinoa Salad. Not only is it healthy, it travels well, keeps for 4 or 5 days in the refrigerator, and best of all, it's absolutely delicious!

Here's how I made it:

Ingredients:

1 cup quinoa

1-3/4 cups water

1 cup chopped red cabbage

1 cup cooked and shelled edamame

1/2 cup shredded carrots

1 cup diced cucumber, seeds removed

2-3 stalks green onion, chopped

1/4 cup chopped cilantro

1 tablespoon sesame seeds

1 tablespoon grated fresh ginger root

1/8 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

For the dressing:

1/4 cup lite soy sauce or tamari sauce

2 teaspoons sesame oil

2 tablespoons rice vinegar

Directions:

1. Add water, quinoa and a pinch of salt to a medium saucepan, cover and bring to a boil over medium heat. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cool.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red bell pepper, carrots, cucumber, green onions and cilantro. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar and grated ginger.

4. Pour dressing over the quinoa salad and stir to combine. Sprinkle the salad with red pepper flakes, salt and pepper, to taste. Stir and let sit for at least 2 hours for the flavors to blend. Makes about 1-1/2 quarts.

Note: Use tamari sauce for a gluten-free salad. Most soy sauce is not gluten-free.