Quinoa (cooked): 100g (1/2 cup), Edamame (shelled): 100g (2/3 cup), Cucumber: 75g (3/4 cup, diced), Red bell pepper: 60g (1/2 cup, diced), Carrots: 50g (1/2 cup, shredded), Green onions: 20g (2 tbsp, chopped), Sesame seeds: 5g (1 tsp), Rice vinegar: 15ml (1 tbsp), Sesame oil: 5ml (1 tsp), Low-sodium soy sauce: 5ml (1 tsp), Ginger: 3g (1/2 tsp, grated)
1. Make dressing: Whisk together 15ml rice vinegar, 5ml sesame oil, 5ml soy sauce, and 3g grated ginger. 2. Combine ingredients: In a large bowl, mix 100g cooked quinoa, 100g shelled edamame, 75g diced cucumber, 60g diced bell pepper, 50g shredded carrots, and 20g chopped green onions. 3. Dress: Pour dressing over salad and toss to combine. 4. Garnish: Sprinkle with 5g sesame seeds before serving.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
