Sriracha Honey-Lime Quinoa Salad

5 mins
Serves 6
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Directions

  1. 1Cook quinoa according to package instructions and let it cool completely.
  2. 2Cook quinoa according to package instructions and let it cool completely.
  3. 3Cook quinoa according to package instructions and let it cool completely.
  4. 4Chop red cabbage and bell pepper into a medium dice, then shred your carrots.
  5. 5Chop red cabbage and bell pepper into a medium dice, then shred your carrots.
  6. 6Chop red cabbage and bell pepper into a medium dice, then shred your carrots.
  7. 7Combine cooked quinoa, edamame, chopped red cabbage, bell pepper, and shredded carrots in a bowl.
  8. 8Combine cooked quinoa, edamame, chopped red cabbage, bell pepper, and shredded carrots in a bowl.
  9. 9Combine cooked quinoa, edamame, chopped red cabbage, bell pepper, and shredded carrots in a bowl.
  10. 10Prepare the Sriracha Honey-Lime dressing by combining sriracha, honey, lime juice, lime zest, peanut oil, and salt in a bowl.
  11. 11Prepare the Sriracha Honey-Lime dressing by combining sriracha, honey, lime juice, lime zest, peanut oil, and salt in a bowl.
  12. 12Prepare the Sriracha Honey-Lime dressing by combining sriracha, honey, lime juice, lime zest, peanut oil, and salt in a bowl.
  13. 13Pour the dressing over the ingredients, and stir everything together.
  14. 14Pour the dressing over the ingredients, and stir everything together.
  15. 15Pour the dressing over the ingredients, and stir everything together.
  16. 16Optionally fold in some chopped scallions and sesame seeds.
  17. 17Optionally fold in some chopped scallions and sesame seeds.
  18. 18Optionally fold in some chopped scallions and sesame seeds.
  19. 19Let the salad marinate in the fridge.
  20. 20Let the salad marinate in the fridge.
  21. 21Let the salad marinate in the fridge.

Ingredients

  • 1 cup Raw Quinoa
  • 1 cup Raw Quinoa
  • 1 cup Raw Quinoa
  • 12 oz Frozen Cooked Edamame
  • 12 oz Frozen Cooked Edamame
  • 12 oz Frozen Cooked Edamame
  • 0.25 small head Red Cabbage
  • 0.25 small head Red Cabbage
  • 0.25 small head Red Cabbage
  • 2 medium Carrots
  • 2 medium Carrots
  • 2 medium Carrots
  • 1 Red Bell Pepper
  • 1 Red Bell Pepper
  • 1 Red Bell Pepper
  • 1 bunch Scallions, greens only
  • 1 bunch Scallions, greens only
  • 1 bunch Scallions, greens only
  • 1 Lime
  • 1 Lime
  • 1 Lime
  • 1 tbsp Neutral Oil
  • 1 tbsp Neutral Oil
  • 1 tbsp Neutral Oil
  • 2 tbsp Honey
  • 2 tbsp Honey
  • 2 tbsp Honey
  • 3 tbsp Sriracha
  • 3 tbsp Sriracha
  • 3 tbsp Sriracha
  • 1 tbsp Peanut Oil
  • 1 tbsp Peanut Oil
  • 1 tbsp Peanut Oil
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt

Equipment

knifecutting boardgraterbowlwhiskspoonmeasuring spoons