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Open Sesame Salad with Quinoa

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 3 to 4
Calories: 267kcal

Ingredients

  • ½ cup quinoa
  • 4 oz. edamame frozen
  • ½ head napa cabbage coarsely shredded
  • 1 carrot diced
  • 1-2 green onions chopped
  • 4 oz. sliced water chestnuts drained
  • 4 oz. fresh snow peas
  • 2 Tbs. tamari
  • ½ Tbs. sesame oil
  • 2½ Tbs. white vinegar
  • 1 Tbs. maple syrup

Instructions

  • Cook the quinoa according to the package directions.
  • Cook the edamame according to the package directions.
  • Once both are cooked, put them in a strainer and rinse them under cool water to stop the cooking process and cool them down.
  • In a very large bowl combine the vegetables, edamame and quinoa.
  • In a small bowl, combine the tamari, sesame oil, vinegar and maple syrup.
  • Pour this dressing over the ingredients in the large bowl and toss to coat well.

Notes

This salad holds up well for a few days, making it good for packed lunches or dinners on the go.

Nutrition

Serving: 3to 4 | Calories: 267kcal | Carbohydrates: 42g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 708mg | Potassium: 907mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4325IU | Vitamin C: 68mg | Calcium: 183mg | Iron: 4mg