FEATURED RECIPE OF THE WEEK  

SESAME GINGER QUINOA SALAD

YOU WILL NEED:

1 CUP QUINOA

2 CUPS WATER

¼ TSP SALT

1-1/2 CUPS SHELLED FROZEN EDAMAME (YOU CAN SUBSTITUTE FROZEN PEAS)

3 MEDIUM CARROTS, PEELED AND DICED

½ YELLOW PEPPER, DICED

½ RED PEPPER, DICED

1 CUP RED CABBAGE, CHOPPED

2 TBS SESAME OIL

2 TBS RICE VINEGAR

3 TSP FRESH GINGER, FINELY MINCED

1 TBS SESAME SEEDS

DIRECTIONS:

PLACE THE QUINOA, WATER AND SALT IN A COVERED POT.  HEAT ON HIGH UNTIL IT BOILS, LOWER THE HEAT TO LOW AND COOK FOR ABOUT 15 MINUTES OR UNTIL THE QUINOA IS SOFT AND THE WATER IS ABSORBED.  

POUR THE QUINOA INTO A MEDIUM SIZED BOWL.  MIX IN THE FROZEN EDAMAME (PEAS), CARROTS, PEPPERS AND CABBAGE.

 IN A SMALL BOWL, MAKE THE DRESSING BY MIXING THE SESAME OIL, RICE VINEGAR, MINCED GINGER AND SESAME SEEDS.

POUR THE DRESSING OVER THE QUINOA AND VEGGIES, MIX THOROUGHLY.

 

ENJOY!!!

Tune in every Thursday at 3 p.m. for “Cooking with Karen”

If you would like to submit your favorite recipe, please email it to
kareno@winyradio.com

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