For the Salad:

• 1 cup cooked quinoa (white, red, or tricolor)
• 1 cup shelled edamame (cooked, cooled)
• 1 cup shredded red cabbage
• 1 carrot, julienned or shredded
• 2 scallions, thinly sliced
• 1 small cucumber, diced or ribboned
• Optional: toasted sesame seeds or crushed peanuts for topping
• Optional: fresh cilantro or mint

For the Miso-Ginger Dressing:

• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp maple syrup or honey
• 1 tsp 1.5 freshly grated ginger
• 1 small garlic clove, finely grated
• 1 tbsp 1–2 water (to thin to desired consistency)