Asian Quinoa Salad with Edamame & Rainbow Veggies

Prep time: 15 minutes 

Cook time: 10 minutes

Serves: 4

Ingredients:

• 1 cup SWP quinoa & bulgur

• 1 lebanese cucumber, diced

• 1 large carrot, julienned

• 2 cups red cabbage, very finely shredded

• 1 cup edamame beans, frozen

• 1 red capsicum, cut into fine strips

• 2 cups bean shoots, rinsed & dried

• Large handful coriander leaves, roughly chopped

• Handful Thai basil or Vietnamese mint

Dressing:

• 4 tablespoons soy sauce

• 3 tablespoons rice wine vinegar

• 2 tablespoons sesame oil

• 2 tablespoons of kewpie mayonnaise or white miso paste

• 2 teaspoons ginger, very finely chopped

• 1 tablespoons brown sugar or palm sugar

  Fried shallots or crushed wasabi peas to serve

Method:

1. 1. Place a medium/large pot of water onto boil. Add the Simply Wholesome Pantry quinoa and

   bulgur and simmer for 10 minutes. Remove, drain and set aside to cool.

2. Place cucumber, carrot, cabbage, edamame, capsicum, bean shoots, coriander, and Thai basil or

   Vietnamese mint in a large bowl.

3. Make the Dressing: Whisk together soy sauce, rice wine vinegar, sesame oil, kewpie mayo (or

   miso), ginger, and sugar until smooth. You can always add a little bit of water to thin out the

   dressing.

4. Add the cooled quinoa and bulgur to the veggies, pour over the dressing, and toss to combine.

   Top with fried shallots or crushed wasabi peas for extra crunch.