Cucumber Edamame Quinoa Salad
Ingredients
- 3 cups (750ml) low sodium vegetable stock
- 2 tbsp miso paste
- 2 tbsp rice vinegar
- 1½ tbsp low sodium soy sauce
- 1 tbsp toasted sesame oil
- 3 tbsp coconut oil, melted and cooled
- 2 tbsp sweet picked sushi ginger
- 1½ cups (250g) uncooked quinoa
- 1 medium cucumber cut into ¼ inch semi circles
- 1 cup (150g) shelled edamame
- 2 cups (85g) mixed baby greens
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