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Edamame & Quinoa Salad with Miso-Ginger Dressing

Edamame & Quinoa Salad with Miso-Ginger Dressing

Ingredients
    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)
Instructions
  1. 1
    Cook the quinoa ahead of time and let it cool completely.
  2. 2
    In a large bowl, combine quinoa, edamame, cabbage, carrot, cucumber, and scallions.
  3. 3
    In a small bowl or jar, whisk or shake together all dressing ingredients. Taste and adjust: more vinegar for tang, more miso for salt/umami.
  4. 4
    Pour dressing over the salad and toss to combine.
  5. 5
    Top with sesame seeds and herbs before serving.
Read it online: https://wayfarerspantry.com/thepantry/recipe/edamame-quinoa-salad-with-miso-ginger-dressing/