Rainbow Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  2 cup or 473g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, sliced or 113g

• Red bell pepper

  Sweet, raw

  ½ cup, sliced or 46g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Rice wine vinegar

  1 tbsp or 15g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Rinse the quinoa. Transfer to a medium saucepan, add water, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes or until the water is absorbed. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
2. Place the cooked quinoa, red cabbage, zucchini, red pepper, cilantro, jalapeno, and green onions in a large bowl.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ground ginger, and red pepper flakes. Pour the dressing over the quinoa mixture and stir to mix. Season with salt.
4. Serve warm or chill in the refrigerator until ready to eat.

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