Asian Quinoa Salad

Photo and recipe from: Two Peas and Their Pod

Ingredients for Salad:

1 cup quinoa

 2 cups water

 1/4 teaspoon salt

 1 cup chopped red cabbage

 1 cup shelled and cooked edamame

 1 red bell pepper chopped

 1/2 cup shredded carrots

 1 cup diced cucumber

Ingredients for Dressing:

1/4 cup soy sauce

 1 tablespoon sesame oil

 1 tablespoon rice wine vinegar

 2 tablespoons chopped green onion

 1/4 cup chopped cilantro

 1 tablespoon sesame seeds

 1/4 teaspoon grated ginger

 1/8 teaspoon red pepper flakes

Directions:

1. Add water, quinoa, and salt to medium saucepan and bring to boil over medium heat. 

Boil for 5 minutes. Turn heat to low and simmer for about 15 minutes, or until water is absorbed. 

Remove from heat and fluff with a fork.

2. Place quinoa in large bowl and add cabbage, edamame, red pepper, carrots, and cucumber. 

Set aside.

3. In small bowl, whisk together soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

Pour the dressing over the quinoa salad and stir to combine.

Juneberry/Blueberry Sauce

Recipe adapted from: Pinch of Yum

Ingredients:

1 1/2 c juneberries or blueberries (fresh or frozen)

1/2 c water

1/4 c sugar

1 Tbsp cornstarch, dissolved in 2 Tbsp water

1/2 tsp vanilla

Directions:

1. Pace berries in small saucepan with water, sugar and vanilla. 

Heat over med-hi until mixture comes to low boil.

2. Add dissolved cornstarch and bring to rolling boil. 

Turn down heat and simmer on low for 2-3 minutes to desired consistency. 

Add water 1 Tbsp at a time if sauce is too thick.