Vegan, Gluten-free
Makes 2-3 servings

Gather:
1 cup quinoa
1 1/2 cup water
1 cup frozen edamame
1 cup slivered kale
1/2 red bell pepper, diced
1 cup thinly sliced purple cabbage

Dressing:
1 tsp sesame oil
1 tsp sambal olek chili paste
1 tsp maple syrup
1 lime, juiced
1 tbsp Bragg’s Liquid Aminos

Make:
In a lidded pan, bring to a boil the quinoa, water, and frozen edamame. Then cover and cook on low for 14 minutes.

Meanwhile chop all of the other veggies you are using and put them into a bowl. Whisk together all of the dressing ingredients. Then add the cooked quinoa and edamame and stir.

Will a last a few days in the fridge, this salad gets better the longer it marinates.