Miso ginger quinoa salad

2 mini cucumbers chopped

1 large carrot grated

3 cups red cabbage thinly sliced roasted or raw

2 tbsp rice vinegar

1 cup uncooked quinoa

1 cup edamame shelled

1 tsp honey

1 inch piece of ginger grated

1 tsp sesame oil

1/2 lime squeezed

1 tbsp tahini

miso ginger dressing

2 green onion thinly sliced

1/3 cup cilantro chopped

1 tsp sriracha optional

2 tbsp white miso paste

2 hyphen 3 tbsp water

Step 1

Cook the quinoa according to instructions on the package and roast the cabbage in the oven at 400° for 15 min if you choose to.

Step 2

Prepare the dressing by whisking together the ingredients in a small bowl until smooth, adding the water last one tablespoon at a time until it reaches your desired consistency.

Step 3

Once the quinoa and cabbage has cooled slightly or completely, add all the ingredients to a large bowl and pour over the dressing.

Step 4

Toss to combine then serve right away or transfer it to airtight container to have a healthy lunch prepped for the next couple days