40 min
4
servings
Ingredients
2
cup
water
1
cup
quinoa
(rinsed and drained)
1
cup
edamame
3
Tbsp
light oil
2
Tbsp
fresh lime juice
2
Tbsp
honey
1/2
tsp
Sambal chili paste
1
Tbsp
ginger
(grated or minced)
1
tsp
garlic
(minced)
1
tsp
salt
2-4
Tbsp
cilantro
(chopped fine)
1
cup
red bell pepper
(sliced)
1/2
cup
carrots
(grated)
1
cup
bok choy
(sliced thin)
1/4
cup
green onions
(sliced thin)
Prep Time:
15 min
Cooking Time:
25 min
Total Time:
40 min
Instructions
In a medium pot over medium heat, bring the water to a boil; add in the quinoa. Bring the water back to a boil, add the edamame, cover and reduce heat to a simmer. Cook for 20 minutes.
While the quinoa is cooking, combine the dressing ingredients in a small mixing bowl. Whisk to combine the oil, lime juice, honey, Sambal chili paste, ginger, garlic, salt and cilantro. Set aside.
When finished cooking, transfer the quinoa to a large bowl; fluff with a fork and let cool a bit. Then add in the bell pepper, carrots, bok choy and green onions. Toss with the dressing, as much as needed, right before serving.
A protein-packed side dish or entrée, Rainbow Quinoa Salad can be enjoyed at room temperature or chilled.
