Thai Inspired Quinoa Salad with Ginger-Lime Dressing

Ingredients

• 1 cup Quinoa
• 1 medium Red Bell Pepper
• 1 medium Cucumber
• 1 medium Carrot
• 1/2 cup Edamame (Shelled)
• 3 stalks Green Onion
• 1/4 cup Fresh Mint
• 1/4 cup Fresh Cilantro
• 3 tbsp Lime Juice
• 1 tbsp Ginger (Grated)
• 2 tbsp Coconut Aminos
• 1 tbsp Maple Syrup
• 1 tsp Sesame Oil

Instructions

1. 1Place 1 cup of quinoa in a medium saucepan with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and spread it on a baking sheet to cool completely, about 15 minutes.
2. 2While the quinoa cools, prepare the vegetables. Dice 1 medium red bell pepper into 1/2-inch pieces. Cut 1 medium cucumber into 1/2-inch pieces. Peel and grate 1 medium carrot, or dice it into 1/4-inch pieces.
3. 3Finely chop 3 stalks of green onion. Chop 1/4 cup of fresh mint leaves and 1/4 cup of fresh cilantro leaves.
4. 4In a large bowl, combine the cooled 1 cup of quinoa, the diced 1 medium red bell pepper, the diced 1 medium cucumber, the grated or diced 1 medium carrot, and 1/2 cup of shelled edamame.
5. 5Add the chopped 3 stalks of green onion, chopped 1/4 cup of fresh mint, and chopped 1/4 cup of fresh cilantro to the large bowl with the quinoa and vegetables.
6. 6Prepare the dressing. In a small bowl, whisk together 3 tablespoons of lime juice, 1 tablespoon of grated ginger, 2 tablespoons of coconut aminos, 1 tablespoon of maple syrup, and 1 teaspoon of sesame oil until well combined.
7. 7Pour the ginger-lime dressing over the ingredients in the large bowl. Toss everything gently to coat evenly.
8. 8Serve the Thai inspired quinoa salad chilled or at room temperature.

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