Sesame Ginger Quinoa Salad {GF}

Boy oh boy, do I have a new yummy salad for y’all! It is SO tasty, healthy and easy to make! I love a crunchy salad and this does not disappoint with two types of cabbage and carrots. AND yes, I am all about adding quinoa to a salad. It makes it feel more hearty and is packed full of protein! Mix it up with a yummy sesame ginger dressing and it’s chef’s kiss!

I typically make this salad for dinner and add a protein on top like salmon or flank steak. This is also a meal the entire family can enjoy. For my toddlers I pull out avocado, edamame and quinoa. They love it! Added bonus, this recipe is gluten free.

See below for the ingredient list and steps to make. Enjoy!

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Ingredients

Salad

1/2 red cabbage chopped

1/2 green cabbage chopped

1 cup quinoa cooked

3 large carrots peeled & sliced

1/2 large english cucumber diced

1 avocado diced

1 bag edamame

1/4 cup cilantro chopped

2 green onion chopped

Dressing

2 Tablespoons olive oil

2 Tablespoons rice vinegar

1 Tablespoon tamari

2 teaspoons honey

1 teaspoon toasted sesame oil

½ teaspoon ground ginger

2 garlic cloves minced

Cracked black pepper

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Steps

{serves 4}

1. Cook quinoa. Follow instruction on packaging. Note: I cook in chicken broth rather than water for more flavor.

2. Heat up frozen edamame. Follow instructions on the bag. Note: I place mine in water and heat using a microwave.

3. While quinoa cooks, cut up all of your remaining salad ingredients.

4. Whisk together the salad dressing ingredients in a small bowl.

5. Place all salad ingredients into a large bowl: cabbages, carrots, avocado, edamame, cilantro, green onion and quinoa. Note: you can have the quinoa warm or cold (cooked prior).

6. Pour the dressing over the salad and toss. Enjoy!

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