Quinoa and Edamame Salad with Soy Ginger Vinaigrette

Submitted by preacher1120

Makes 8 servings

A healthful salad with tons of protein per serving! Be sure to rinse the quinoa before cooking. The grain has a bitter coating that must be rinsed off. We buy edamame whole (still in pods) in the frozen section of our grocery. We steam them in the microwave with heavily salted water and then shell the soybeans out for this salad.

Ingredients

1 1/3	cups quinoa
2 2/3	cups water
1	t salt
1 1/2	cups edamame, shelled
2	roma tomatoes, seeded and diced
2	medium carrots, diced
1/2	cup red onion, diced fine
1 1/2	cups cabbage, finely shredded
1/4	cup low sodium soy sauce
2	t fresh ginger, minced
3	T white vinegar
2	T sugar
1	t dark sesame oil
3	T canola oil

Directions

Rinse quinoa thoroughly (6-8 times) in cold water. Bring water or vegetable stock to boil in a large saucepan. Add salt and quinoa. Return to a boil and reduce heat to simmer. Cook for 20 minutes or until all water has been absorbed.
Fluff quinoa with a fork and allow to come to room temperature. Chill at least 1 hour.
Cook edamame in salted water according to package directions (if frozen). Shell the soybeans and add to the quinoa.
Parcook the carrots by placing in a covered microwave-safe dish with about 2 tablespoons of water Cook on high for 5 minutes. Rinse in cool water. Add to the quinoa along with the remaining vegetables.
For the vinaigrette, combine all remaining ingredients except the canola oil with a whisk. Slowly drizzle the canola oil into the soy-ginger mixture while whisking until emulsified. Toss with salad and serve at room temperature or slightly chilled.