Step 1

the quinoa according to package directions in vegetable broth or water.

Step 2

the dressing while the quinoa cooks. Mix the seasoned rice vinegar, reduced-sodium soy sauce, ginger and sesame oil in a bowl or jar. Thoroughly whisk or shake to combine.

Step 3

the cabbage with 1/4 tsp salt until it starts to soften and wilt. Drain any excess water.

Step 4

the cooked quinoa, edamame, red pepper, red cabbage, cucumber, and sesame ginger dressing in a large bowl. Mix well. Top with toasted sesame seeds and green onions. Enjoy!