1 cup quinoa or kaniwa, rinsed
2 cups water
1/4 teaspoon sea salt
1 1/2 cups shelled frozen edamame
3 medium carrots, peeled and diced
1/2 yellow pepper, diced
1/2 red pepper, diced
1 cup red cabbage, chopped
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 teaspoons fresh ginger, finely minced
1 tablespoon sesame seeds

1 cup quinoa or kaniwa, rinsed 2 cup s water 1/4 teaspoon sea salt 1 1/2 cups shelled frozen edamame 3 medium carrots, peeled and diced 1/2 yellow pepper, diced 1/2 red pepper, diced 1 cup red cabbage, chopped 2 tablespoons sesame oil 2 tablespoons rice vinegar 3 teaspoons fresh ginger, finely minced 1 tablespoon sesame seeds

Place the quinoa, water, and salt in a covered pot. Heat on high until it boils, lower the heat to low, and cook for about 15 minutes or until the quinoa is soft and the water absorbed.

Pour the quinoa into a medium-sized bowl, and mix in the frozen edamame, carrots, peppers, and cabbage.

In a small bowl, make the dressing by mixing the sesame oil, rice vinegar, minced ginger, and sesame seeds.

Pour the dressing over the quinoa and veggies, and mix thoroughly. Enjoy immediately, or store in a covered container for later.