Asian Veggie Quinoa Salad

Asian Veggie Quinoa Salad

1 cup quinoa
chicken or veggie broth
1/2 cup flat-leaf Italian parsley, chopped
1/2 cup cilantro, chopped
2 Tbs. chopped fresh mint
1 bundle scallions, white and green parts both, chopped
1 cup shredded carrots
1 red bell pepper, seeds and membranes removed, diced
1 cup frozen corn, thawed
1 cup edamame
1 cup shredded purple cabbage
1/3 cup toasted sliced almonds

Dressing:
1/2 cup rice vinegar
3 cloves garlic, minced
2 Tbs. sesame oil
3 Tbs. olive oil
2 Tbs. granulated sugar
1 Tbs. soy sauce
1-2 tsp. freshly grated ginger
kosher salt and ground black pepper, to taste

Place quinoa into Electric Pressure Cooker pot; add 1 cup broth. Lock lid into place and choose HIGH setting; set timer for 5 minutes. When timer goes off, use natural release for 5 minutes. Meanwhile, combine herbs with veggies in a large bowl. Place dressing ingredients into salad cruet and shake together. Add quinoa (cooled slightly) to veggies in bowl and toss with prepared dressing. Add almonds and serve!

**If serving salad at a later time, cover and place into fridge after dressing, reserving a small portion of dressing. When ready to serve, dress with remaining dressing and top with almonds.

Now You’re Cookin’,
Chef Alli

 

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