INGREDIENTS
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1 cup quinoa, rinsed
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2 cups water
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1/4 teaspoon salt
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1 1/2 cups shelled frozen edamame
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3 medium carrots, peeled and diced
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1/2 yellow pepper, diced
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1/2 red pepper, diced
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1 cup red cabbage, chopped
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2 tablespoons sesame oil
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2 tablespoons rice vinegar
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3 teaspoons fresh ginger, finely minced
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1 tablespoon sesame seeds