Prep Time::30 mins
Additional Time:: 1 hr
Total Time:: 1 hr 30 mins
Servings::5
Ingredients
Dressing:
¼ cup olive oil
¼ cup rice wine vinegar
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
1 ½ teaspoons liquid aminos (such as Bragg)
1 teaspoon freshly squeezed lemon juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
Salad:
1 ½ cups cooked quinoa
1 cup shelled edamame
½ cup chopped red bell pepper
½ cup chopped Persian cucumber
½ cup shredded carrot
½ cup sliced green onion
½ cup dried cranberries
¼ cup slivered almonds
Directions
Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.
Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
Garnished with slivered almonds to serve.
Editor's Note:
Nutrition data for this recipe includes the full amount of dressing. The actual amount consumed will vary.