INGREDIENTS
1 cup
quinoa, rinsed
2 cups
water
1/4 tsp
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 tbsp
sesame oil
2 tbsp
rice vinegar
3 tsp
fresh ginger, finely minced
1 tbsp
sesame seeds