Quinoa Bowl with Pickled Vegetables and Edamame | RICARDO

Ingredients

• 2 tbsp (30 ml) cider vinegar
• 1 tsp sugar
• 1 pinch red pepper flakes
• 3 cups (240 g) thinly sliced cabbage
• 2 Lebanese cucumbers, cut into ribbons
• 1 carrot, cut into ribbons
• 1 1/3 cups (240 g) quinoa, rinsed and drained
• 2 cups (290 g) shelled soybeans (edamame), fresh or frozen and thawed
• 2 tbsp chopped cilantro