Rainbow Quinoa Salad

Quinoa is a complete protein: that is, it contains all the amino acids. It’s also high in fiber, vitamins, and minerals, and it’s gluten free – a miracle food, right? Add edamame and veggies, and you have a nourishing, colorful, fun summer salad! The dressing is an Asian style mixup, tangy and a bit sweet – a perfect blend of flavors to accompany all of those veggies.

It may take some effort to cut up all the veggies, but to save some time you could check your favorite grocery produce department for pre-chopped peppers and cabbage and the freezer aisle for pre-shelled edamame. This recipe makes enough to feed a party or take to a potluck!

2 cups cooked, cooled quinoa
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2 carrots, peeled and diced
1 cup edamame
1 cup red cabbage, thin sliced
chopped, fresh Italian flat-leaf parsley

Dressing:
3 Tbs. olive oil
3 Tbs. rice vinegar (unseasoned)
2 tsp. tamari
1 Tbs. agave nectar
2 tsp. fresh lime juice
1 1/2 tsp. toasted sesame oil
1 tsp. ginger root, minced
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. cayenne pepper

In a large bowl, mix cooled quinoa with the veggies. Whisk dressing ingredients together and pour dressing over the quinoa and veggie mixture. Mix well. Garnish with parsley.