Asian Quinoa Salad Bowl Recipe
Ingredients
- 1 1/2 cups cooked quinoa
- 1 red bell pepper, sliced
-
2 green onion stalks, chopped
Note: add more/less to taste
- 1 cup shelled edamame
-
3 tablespoons low sodium teriyaki sauce
sub: low sodium soy sauce, tamari or liquid aminos
Steps
Step 1
All ingredients to a mixing bowl and toss together.
Step 2
Enjoy as a side dish or as part of your weekly meal prep. Store in the fridge for 6 – 7 days.
