Ingredients
1 cup quinoa rinsed
2 cups vegetable broth or water
1 cup mukimame
1 red bell pepper diced
1 cup red cabbage thinly sliced
1 cup cucumber diced
¼ teaspoon salt
1 tablespoon sesame seeds toasted (optional)
3 green onions thinly sliced (optional)
¼ cup seasoned rice vinegar
1 teaspoon reduced-sodium soy sauce
1 teaspoon ginger freshly grated
½ teaspoon sesame oil
Preparation
Cook the quinoa according to package directions.
Make the dressing while the quinoa cooks. Mix the seasoned rice vinegar, reduced-sodium soy sauce, ginger and sesame oil in a bowl or jar. Thoroughly whisk or shake to combine.
Massage the cabbage with ¼ teaspoon salt until it starts to soften and wilt. Drain any excess water.
Add the cooked quinoa, mukimame, red pepper, red cabbage, cucumber, and sesame ginger dressing in a large bowl. Mix well. Top with toasted sesame seeds and green onions. Enjoy!
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What can I do to give some flavor to the quinoa?
You can cook the quinoa in vegetable broth for maximum flavor.
PRODUCT IN THIS RECIPE:
Olivivero Salted Mukimame