Vibrant Japanese Quinoa Salad Bowl

Allergens

Soy (in gluten-free soy sauce)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 small cucumber, sliced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup edamame, shelled and cooked
• 1/2 cup fresh cilantro, chopped
• 1/4 cup sesame seeds, toasted
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (gluten
• free)
• 1 tbsp honey
• 1 tsp grated ginger
• 1 tsp minced garlic
• Zest and juice of one lime

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is tender and the water has been absorbed. Fluff with a fork and let cool.
2. In a large bowl, combine cucumber, avocado, cherry tomatoes, edamame, and cooked quinoa. Set aside.
3. In a small bowl, whisk together rice vinegar, soy sauce, honey, ginger, garlic, lime zest, and lime juice until well combined. Pour over the quinoa mixture and toss to combine.
4. Sprinkle with chopped cilantro and toasted sesame seeds, and serve immediately.

Chef’s Insight

Swap out cherry tomatoes with grape tomatoes or use a mix of colors for added visual appeal.

Notes

Adjust seasoning to taste.