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Zesty Asian Quinoa and Cabbage Salad

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
70 min
SERVINGS
4 servings
Lunch
Zesty Asian Quinoa and Cabbage Salad
Ingredients
  • 2 cups vegetable broth
  • 1 cup quinoa
  • 1 1/2 cups thinly sliced purple cabbage
  • 1 cup chopped carrots
  • 1 cup frozen shelled edamame (green soybeans)
  • 4 green onions, thinly sliced
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon vegetable oil
  • 2 teaspoons sriracha sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon minced fresh ginger
  • 1 1/2 teaspoons white sugar
  • 1/2 teaspoon Asian-style mustard
Instructions
1
Heat the vegetable broth to a rolling boil in a medium-sized saucepan. Introduce quinoa into the saucepan and lower the heat to a moderate level, allowing it to cook gently for 10-15 minutes or until it becomes tender and the liquid has been fully absorbed. Remove the saucepan from the heat source and let it cool down.
2
Combine cabbage, carrots, edamame, and green onions in a large serving container to create the base of your salad.
3
In a separate bowl, blend together vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard until the dressing is smooth and well combined. Pour this dressing over the cabbage mixture in the serving container, stirring gently to coat all the ingredients evenly. Mix cooked quinoa into the salad and toss it around to distribute it uniformly. Finally, refrigerate the salad for at least 30 minutes to allow the flavors to meld together and the ingredients to chill.