Vegetarian

MAKEOVER: Asian quinoa salad (I made over to be Asian Couscous Salad) takes 20 minutes to prepare.

MAKEOVER: Asian quinoa salad (I made over to be Asian Couscous Salad) takes several minutes to cook.

MAKEOVER: Asian quinoa salad (I made over to be Asian Couscous Salad) makes 8 servings.

The ingredients for MAKEOVER: Asian quinoa salad (I made over to be Asian Couscous Salad) are:

Mixture:
1 cup dry pearl (Israeli) couscous
2 cups tap water
1/4 t salt
1 c. chopped red cabbage
1 c. shelled edamame
1 small red bell pepper, diced
1 c. diced cucumber
1/2 c. shredded carrot

Dressing:
1/4 c. reduced sodium soy sauce (or tamari)
1 T. sesame oil
1 T rice wine vinegar
2 T chopped scallions
1/4 c. chopped fresh cilantro
1 T sesame seeds
1 T ginger juice (can use fresh grated ginger instead if you have it on hand!)
1/4 - 1 tsp. crushed red pepper flakes
Salt & pepper as desired

Here is how you make MAKEOVER: Asian quinoa salad (I made over to be Asian Couscous Salad):

DIRECTIONS:1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.4. Pour the dressing over the quinoa salad and stir to combine.Serving Size: Makes 8 small side dish servingsNumber of Servings: 8Recipe submitted by SparkPeople user LYSSACAT.

The nutritional information for MAKEOVER: Asian quinoa salad (I made over to be Asian Couscous Salad) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 140.8

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 392.7 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 2.0 g
• Protein: 6.3 g