Asian Quinoa Salad

We've had this twice since I found the recipe and I just love it. So tasty and so healthy! I figured it should be just about 225 calories per serving. Not bad for dinner!

Asian Quinoa Salad
(Adapted from Skimpy Pantry)

Ingredients
SALAD:
1 cup quinoa
2 cups water
1/4 teaspoon salt
2 c. coleslaw mix (or you could do your own chopped cabbage and carrots)
1 cup cooked edamame or peas
1 red bell pepper, diced small
1 cup zucchini, diced small
2 radishes, diced small

DRESSING:
1/8 cup lite soy sauce or liquid aminos (I love liquid aminos!)
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/8 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/4 cup chopped cilantro
2 tablespoons chopped green onion (I didn't have it so used onion powder)
Pepper to taste

Directions
1) Add water, quinoa and salt to a medium-sized sauce pan and bring to a boil over medium heat.  Boil for 5 minutes.  Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.  Remove quinoa from heat and fluff with a fork.  Set aside to cool.

2) While quinoa is cooking, whisk all dressing ingredients together in a small bowl.  Set aside.

3) Place coleslaw, peas, bell pepper, zucchini and radishes in a large bowl.  Add the cooled quinoa; pour the dressing over the salad and stir well to combine.  Garnish with almonds or peanuts, if desired  Serve chilled or at room temperature. 

I served this with fresh muffins and an other steamed veggie. You could also easily do some grilled chicken or salmon and make this salad the side dish. Whatever way you go--enjoy it!