Prep: 20m
Cook: 20m
Servings: 8
This salad is simple, makes a lot of servings, and complements most meals. Perfect for a pot-luck. Also a flexible and forgiving recipe; you can swap out vegetables for seasonal or favorites.
—Ingredients—
Fancy
- 1c quinoa
- 1/4 tsp salt
- 1c thinly sliced red cabbage, diced
- 1c cooked edamame (~170g)
- 1 red bell pepper, diced (~200g)
- 1/4c shredded carrots
- 1c diced cucumber, diced (150g)
- 1 avocado, diced
- 2 green onions, sliced
- 1 bunch cilantro, chopped
—Method—
Method
- Prepare the quinoa: Rinse, then add the quinoa, 1.5 cups of water, and salt to a pot. Bring to a boil, then reduce to a simmer. Keep uncovered.
- Cook until water is absorbed, about 15 minutes. (Check the bottom of the pot to make sure.) Remove from heat and cover for 5 minutes.
- While the quinoa is cooking, prep the vegetables.
- Allow the quinoa to cool, then mix in all ingredients.