Whole-food, plant-based quinoa and edamame salad with carrots and cabbage. Bragg liquid aminos offers lots of flavors with just a few ingredients.
Course Salad, Side Dish
Cuisine American
Keyword edamame, Quinoa Salad
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Cool Time 1 hourhour
Servings 6
Ingredients
1cupquinoa, rinsed
1cupfrozen edamame (shelled)
1 cupshredded carrots
2cupsred cabbage, chopped
2green onions, chopped
2TLiquid Aminos
1lemon, juiced
1/2 tspground black pepper
1/4tspred pepper flakes (optional)
Instructions
Add quinoa and 2 cups of water to a large saucepan, place over medium heat. Bring to a simmer, cover and then turn heat to low. Let cook for 20 minutes or until liquid is absorbed.
Once quinoa is cooked, fluff with a knife and then stir in edamame, carrots, cabbage and green onion. Cover and continue to cook on low for 1 minute, just until edamame has thawed. Remove from heat.
Mix liquid aminos, lemon juice, black pepper and red pepper in a small bowl.
Transfer quinoa mixture into a large container with a lid, add sauce mixture and stir well.
Refrigerate, covered, for at least 1 hour before serving. Serve cold.