This fresh and flavorful salad is one of my favorites. I love all the colors in it, it looks so inviting – and it’s very healthy and filling. It can work both as a side dish or a meal, I served this as a dinner for two with leftovers for lunch the next day.
2 cups cooked quinoa
1 1/2 cups red cabbage, chopped
1 cup cucumber, diced
1 large bell pepper, diced
1 cup bean sprouts, chopped
3 tablespoons gluten free soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon fresh ginger, minced
1/8 teaspoon red pepper flakes
sea salt, to taste
Cook the quinoa to package directions and prepare the vegetables. Combine all in a large bowl. In a smaller bowl, whisk together all of the dressing ingredients, then stir into the salad. Can be served while the quinoa is warm, or chilled. Enjoy!