Asian Quinoa Salad with Edamame & Rainbow Veggies
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
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1 cup SWP quinoa & bulgur
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1 lebanese cucumber, diced
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1 large carrot, julienned
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2 cups red cabbage, very finely shredded
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1 cup edamame beans, frozen
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1 red capsicum, cut into fine strips
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2 cups bean shoots, rinsed & dried
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Large handful coriander leaves, roughly chopped
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Handful Thai basil or Vietnamese mint
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4 tablespoons soy sauce
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3 tablespoons rice wine vinegar
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2 tablespoons sesame oil
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2 tablespoons of kewpie mayonnaise or white miso paste
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2 teaspoons ginger, very finely chopped
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1 tablespoons brown sugar or palm sugar
Fried shallots or crushed wasabi peas to serve
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Place a medium/large pot of water onto boil. Add the Simply Wholesome Pantry quinoa and
bulgur and simmer for 10 minutes. Remove, drain and set aside to cool.
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Place cucumber, carrot, cabbage, edamame, capsicum, bean shoots, coriander, and Thai basil or
Vietnamese mint in a large bowl.
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Make the Dressing: Whisk together soy sauce, rice wine vinegar, sesame oil, kewpie mayo (or
miso), ginger, and sugar until smooth. You can always add a little bit of water to thin out the
dressing.
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Add the cooled quinoa and bulgur to the veggies, pour over the dressing, and toss to combine.
Top with fried shallots or crushed wasabi peas for extra crunch.
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