
Gluten free/Vegan
Asian Quinoa Salad
Ingredients:
- 2 cups vegetable broth
- 1 cup quinoa
- 1 ½ cups thinly sliced purple cabbage
- 1 cup shredded carrots
- 1 cup frozen shelled edamame(green soybeans)
- 4 green onions, thinly sliced
Dressing:
- 1 ½ Tbls. rice wine vinegar
- 1 Tbls. olive oil
- 1½ Tbls. Keli’s Fire Sriracha Teriyaki
- 1 tsp. minced fresh ginger
- 1 ½ tsp. white sugar
- 1 tsp. Dijon or Asian-style mustard
Directions:

- Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer for 15 minutes or until liquid is absorbed. Remove saucepan from heat and cool.
- Mix cabbage, carrots, edamame, and green onions together in a bowl.
- Whisk vinegar,oil, Keli’s Fire Sriracha Teriyaki, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture.
- Stir quinoa into salad and toss.
- Refrigerate until chilled at least 30 minutes.