Quinoa Edamame Salad with Sriracha Dressing
A healthy, make-ahead quinoa and edamame salad with the delightful crunch of colorful vegetables, finished with a sriracha vinaigrette.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.yayforfood.com.
Cooking tools:
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Mason jar
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Grater
- Peeler
- Colander
- Airtight container
- Stove
Ingredients
- 1 cup uncooked quinoa, rinsed and drained (makes 3 cups of cooked quinoa)
- 150 g frozen shelled edamame (or frozen in pod)
- 2 medium carrots, peeled and shredded
- 2 cups purple cabbage, shredded
- 1 large bell pepper, shredded
- 1 cup green onion, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce (see note one)
- 1 tablespoon rice vinegar (or mirin)
- 1 tablespoon vegetable oil (or neutral oil)
- 2 teaspoons ginger, minced
- 1 small garlic clove, minced
- ½ teaspoon sesame oil
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