Harvest Quinoa Salad

  This salad has an assortment of fresh, seasonal veggies that remind me of why we live in California. Recently, on a trip to Tokyo, my family and I stayed for 10 days in the middle of the city. Japan has a reputation for being clean, fresh, and simple. The flavors are strong and pure, and al of our meals had an amazing purity to them. We ate ramen, soba, the best sushi known to man, an assortment of seafoods, and the yummiest treats. Everything was delicious, but one thing I noticed was a lack of vegetables. Ok, we were on vacation, and staying at a hotel, so our access to non restaurant food was at a minimum. I've had plenty of salads and fresh food there, just no so much of this trip. Bananas not included, we ate a TON of those.

  When we came home, the first thing I wanted to do was make something that had everything I was craving. I still threw in a little asian flare with the edamame and red cabbage, but everything was from the farmers market i had been missing. This recipe is great for lunches or a side for dinner. It's best room temperature or chilled, and will last up to a week. Add shrimp for a protein if you want it. Yum!

QUINOA SALAD

1 cup quinoa

2 cups water

1/4 tsp. salt

1 cup chopped red cabbage

1 cup shelled and cooked edamame

1 red bell pepper, chopped

1/2 cup shredded carrots

1 cup diced cucumber

For the dressing

1/4 cup tamari sauce*

1 tblsp sesame oil

1  tblsp rice wine vinegar

2 tblsp chopped green onion

1/4 cup cilantro

1 tblsp sesame seeds

1/4 grated ginger

1/8 tblsp red pepper flakes

salt and pepper to taste

Directions:

Add water, quinoa, salt to a medium sauce pan and bring to a boil over medium heat. Boil fo r5 minutes. Turn the heat to a simmer for about 15 minutes, or until the water is absorbed. Remove from heat and fluff with a fork. 

Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber.

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, green onoins, cilantro, sesame seeds, ginger, red pepper flakes, salt and pepper.

Pour the dressing over the quinoa salad and stir to combine.

*You can substitute soy sauce for tamari, however, make sure to stick with the tamari if you want to stay gluten free.