Asian Quinoa Salad

We love a refreshing, cool, protein packed quinoa salad, but I have run out of new ideas for one. I found this recipe from Two Peas and their Pod and it is absolutely stunning, so I had to try it. It is just as delicious as it is beautiful! I had to share this delightful creation with you! Two Peas is a wonderful blog, and their food photography is amazing. I think I will be spending a lot of time over there, hehe!
NOTE: If you have Celiac Disease or are gluten sensitive and in early stages of healing your gut, it is best to avoid quinoa and all grains until all of your symptoms have been clear for several months, then reintroduce small amounts of grain one at a time to see if you can tolerate them. Quinoa is gluten free, but known to cause cross-reactivity.

1 cup quinoa
2 cups water
1/4 teaspoon 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 or gluten free soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

directions:

1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

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

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

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

 This salad is good served at room temperature or chilled.