Red Quinoa Salad with Sesame-Honey Dressing

For almost 2months this summer. It's been nice and fun. We've relied on super-quick dinners, like mushroom. But I sure haven't been cooking much. Please make sure the people would eat. I was craving veggies, and craving cooking.This post shared on facebook, from the often-inspiring Three Peas. I changed somethings,pretty much went with it. We ate some veggie with it,fried pork - it's a good meal. You will serve it along side chicken or pork, though , add avocado ,feta cheese.

serves 5 (Maybe with some leftovers)

INGRIDIENTS:

1/2 cucumber, diced

1 tsp salt

3 small carrots, coarsely grated

400 ml red quinoa (regular white is fine too - my store was out)

800 ml water

200 g edamame beans, shelled and cooked

200 ml cabbage, finely cut

DRESSING:

1 tbsp rice wine vinegar

1 tbsp runny honey

about 100 ml light soy sauce

1 tbsp sesame oil

grated ginger - about a teaspoon

PROCEDURE:

Put the quinoa in a strainer and rinse with cold water. Rinse well. This is necessary to remove the bitterness from quinoa. Place with the water (twice the amount of quinoa you're using) in a saucepan, add salt and bring to a boil. Cook for 15-20 minutes. The type of quinoa will determine the time. All the little "tails" should be released and the water much absorbed. If it's soft but there's still water, just drain it.

Mix the cooked quinoa with all the veggies. Mix together the dressing and toss with the salad. This can be prepared well in advance.