Ingredients:

  • 1 cup (185g) uncooked quinoa, rinsed
  • 2 cups (480ml) water or low-sodium vegetable broth
  • 1 cup (150g) shelled edamame, thawed
  • 1 cup (130g) shredded carrots
  • 1 red bell pepper (150g), finely diced
  • 3 scallions (30g), thinly sliced
  • 1/4 cup (10g) fresh cilantro, chopped
  • 3 tbsp (45ml) rice vinegar
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15g) fresh ginger, grated
  • 1 clove (3g) garlic, minced
  • 1 tsp (5ml) lime juice, freshly squeezed
  • 1 tbsp (10g) toasted sesame seeds

Instructions:

  1. Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, maple syrup, grated ginger, garlic, and lime juice until the dressing is glossy and fully integrated.
  3. In a large mixing bowl, combine the cooled quinoa, edamame, shredded carrots, diced red pepper, and scallions.
  4. Pour the sesame ginger dressing over the mixture and toss gently to coat. Fold in the fresh cilantro and toasted sesame seeds.