Description
This Veggie Quinoa Salad stands out from the crowd with its sweet, tangy, and flavorful Ginger Mustard Dressing. A hit you are sure to love!
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 cup frozen edamame or frozen peas, defrosted
- 2 medium carrots, sliced thinly into rounds
- 1 1/2 cups shredded purple cabbage
- 2 scallions, sliced into rounds
- 1/4 cup cilantro, rough chopped
- 1/3 cup cashews or peanuts
For the dressing:
- 1/3 cup lemon juice
- 1/4 cup extra virgin olive oil
- 3 tablespoons coconut aminos
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons finely minced ginger
Instructions
- Bring 2 cup of water and a generous pinch of salt to a boil. Stir in the quinoa. Cover and reduce to a simmer. Simmer for 18 minutes or until the quinoa has absorbed all of the water. Remove the lid and cover the pot with a clean dish towel. Place the lid back on the pot over the towel. Let the quinoa sit like this for 10 minutes. This allows the excess moisture to evaporate and be absorbed by the towel. It results in a fluffier and all around more delicious quinoa.
- While the quinoa is cooking stir together the lemon juice, olive oil, coconut aminos, mustard, garlic, and ginger.
- In a large bowl combine the edamame, carrots, purple cabbage, scallions, cilantro, cashews, quinoa, and dressing.
- Place in the fridge to chill for 2-4 hours. Enjoy!
Nutrition
- Serving Size: 1/6th recipe
- Calories: 277
- Sugar: 4g
- Sodium: 111mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 8g
