Quinoa Salad with Edamame, Cucumber and Avocado

Ingredients

• For the Quinoa Salad:
• 1 cup black quinoa (or regular quinoa)
• 2 cups water
• 1/4 teaspoon salt
• 1 1/2 cups shelled and cooked edamame
• 1 medium seedless cucumber (peeled and chopped)
• 2 ripe avocados (pitted, peeled, and chopped)
• 2 green onions (chopped)
• 3 tablespoons chopped cilantro
• Salt and black pepper (to taste)
• For the Dressing:
• 4 tablespoons rice wine vinegar
• 1 1/2 tablespoons Tamari (or soy sauce)
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 1/8 teaspoon grated fresh ginger

Method

1. 1. First, rinse the quinoa. Add water, quinoa, and salt to a medium saucepan 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 from heat and fluff with a fork. Set aside to cool.5 min timer
2. 2. While the quinoa is cooling, make the dressing. In a small bowl, whisk together the rice wine vinegar, Tamari, sesame oil, lime juice, and fresh ginger.
3. 3. In a large bowl, combine quinoa, edamame, avocado, green onions, and cilantro. Gently stir. Pour the dressing over the quinoa salad and stir to combine. Season with salt and black pepper, to taste. Serve at room temperature or chilled.
4. Note-Make sure you use Tamari for a gluten-free salad.