Asian Quinoa Salad

My go-to potluck dish this summer has been the Asian Quinoa Salad from Two Peas and their Pod.  It is always a hit and I've seen a few professed quinoa-haters go back for seconds.  It is a balanced meal all on its own so even a summer barbeque can be part of a healthy-eating day.

I don't like cabbage and tend to use whatever vegetables are on sale so it varies a bit from day to day but this is today's version.

Ingredients

• 3 cups Super Grains (blend of quinoas and other grains from Whole Foods) cooked
• 1 cucumber
• 1 red pepper
• 1/2 green pepper
• 1/2 bunch of grilled asparagus 
• 4 carrots, shredded
• 3 cups shelled edamame (I use frozen and then microwave them)

Dressing

• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1/2 tablespoon mirin
• 1/2 tablespoon champagne vinegar
• 2 tablespoons chopped green onion
• 1 tablespoon sesame seeds
• 1 teaspoon grated ginger
• dash red pepper flakes

Directions:

Cook Super Grains (I use a rice cooker) and measure 3 cups into a large bowl.  Put this in freezer to chill while preparing the vegetables.  Grill the asparagus and cut into pieces, shred the carrots, and dice the remaining vegetables.  Microwave the edamame until no longer frozen.  Toss these ingredients in the bowl with the grains and put back in the freezer.

Chop the green onion, grate the ginger and put them with other dressing ingredients in a large cup and blend with a stick blender.  Pour over salad and mix thoroughly.  Let sit in the refrigerator for flavors to develop.