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Quinoa and Cabbage Salad

Ingredients

• 3 cups Water
• a pinch Salt
• ¾ cups Quinoa, uncooked
• ½ head Cabbage, cut to ribbons
• 1 ear Sweet Corn, shucked and cleaned
• 4 oz Feta Cheese, crumbled
• 4 ½ oz Edamame, steamed and shelled
• 1 oz Walnut, lightly crushed
• 1 Lime, juiced
• 5 ½ oz Green Goddess Dressing

Directions

1. In a 1.5-2 quart pot, pour the water and salt in and heat on medium-high to a boil. Once the water starts boiling, pour in the quinoa and reduce heat to a simmer and cook uncovered for around 11 minutes. When it's done, pour off any excess water and let cool.
2. At the same time, heat up a steamer rig, covered, over medium heat. Once the water is steaming, place the whole corn ear (or cut in half if steamer is small) in the steamer and steam for around 7 minutes. When the time is up, turn off heat, remove the corn from steamer, and place aside to cool.
3. Once the quinoa is drained and cool, pour into a large mixing bowl.
4. Cut a whole head of cabbage in half through the stump. Put one half aside for other use. With the other half, cut out the stump, then cut in half through where the stump used to be. Then cut across the cabbage to cut it into 1/2 inch ribbons. Put the cabbage into the mixing bowl.
5. Once the corn is cool, cut the kernels from the cob. Break corn kernels apart and pour into bowl.
6. Throw in the rest of the feta cheese, edamame, and walnuts. Pour the lime juice and dressing over everything and mix together. Serve.

Tags

• side
• salad

Reference