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Asian Quinoa Salad

Ingredients:

1 cup rainbow quinoa

2 cups water

1 cup cooked, shelled edamame

1 medium red pepper, chopped
1 cup chopped cucumber
1 cup chopped red cabbage (optional)

3 green onions, sliced thin

1/2 cup shredded carrots

Sauce:

2 tablespoons soy sauce 

1 tablespoon rice vinegar 

1 tablespoon garlic chili sauce

2 tablespoons honey

1 teaspoon sesame oil

1 teaspoon minced garlic

Directions:

1. In a saucepan combine quinoa and water.  Bring to a boil then cover and reduce heat.  Simmer until all liquid is absorbed and quinoa is tender, about 15 minutes.  In a large bowl, combine the cooked quinoa, cooked edamame, red pepper, cucumber, red cabbage, green onions, and shredded carrots together.

2. Whisk together the sauce ingredients in a bowl.

3. Mix about half the dressing over the quinoa mixture.

4. Refrigerate at least 2 hours before serving.  Add additional sauce to taste.