Directions
- 1Cook quinoa according to package instructions and let it cool completely.
- 2Chop red cabbage and bell pepper into a medium dice, then shred your carrots.
- 3Combine cooked quinoa, edamame, chopped red cabbage, bell pepper, and shredded carrots in a bowl.
- 4Prepare the Sriracha Honey-Lime dressing by combining sriracha, honey, lime juice, lime zest, peanut oil, and salt in a bowl.
- 5Pour the dressing over the ingredients, and stir everything together.
- 6Optionally fold in some chopped scallions and sesame seeds.
- 7Let the salad marinate in the fridge.
Ingredients
- 1 cup Raw Quinoa
- 12 oz Frozen Cooked Edamame
- 0.25 small head Red Cabbage
- 2 medium Carrots
- 1 Red Bell Pepper
- 1 bunch Scallions, greens only
- 1 Lime
- 1 tbsp Neutral Oil
- 2 tbsp Honey
- 3 tbsp Sriracha
- 1 tbsp Peanut Oil
- 0.5 tsp Salt
Equipment
knifecutting boardgraterbowlwhiskspoonmeasuring spoons
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