Asian Quinoa Salad

An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.



Step: 1

Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.

Step: 2

Mix cabbage, carrots, edamame, and green onions together in a large bowl.

Step: 3

Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.


Per Serving: 241 calories; protein 7.6g; carbohydrates 39.1g; fat 6.4g; sodium 584.9mg.

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