INGREDIENTS
1
Baby red bell pepper
1/4 cup
Carrots
1/4 cup
Cilantro
1/2
Cucumber
3/4 cup
Edamame, frozen cooked & shelled
1/4 tsp
Ginger
1 tbsp
Green onion
1/2 cup
Red cabbage
2 tbsp
Soy sauce
1/2 cup
Quinoa
1 dash
Red pepper flakes
1 dash
Salt
1
Sea salt and freshly cracked black pepper
1 1/2 tsp
Sesame seeds
1 tbsp
Rice wine vinegar
2 tsp
Sesame oil
1 1/8 cups
Water