Thai Quinoa Salad

1  cup		quinoa
1		red bell pepper
1		carrot shredded
2  cups		cucumber chopped
1  cup		frozen edamame
1/2  serving		greem onions
2  cups		shredded cabbage
2  tablespoons		sugar
1  tablespoon		olive oil
1  tablespoon		fresh ginger, grated
1  teaspoon		sesame oil
1/8  teaspoon		red pepper flakes
1/2  cup		chopped cilantro
1/4  cup		chopped basil
3  tablespoons		lime juice

Tip: Click on the ingredient links to learn the nutritional information for all the Thai Quinoa Salad ingredients. The serving size for any ingredient in Thai Quinoa Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cook quinoa in 2 cups water for 15 min.
Add veg and quinoa in large bowl.
In smaller bowl, whisk the fish sauce, limes, sugar, oils and red pepper flakes or siracha till sugar dissolves. Taste for sweetness and heat and adjust if necessary.
Pour dressing over quinoa and stir till combined.
Sprinkle over cilantro, basil and nuts(1/2 cup if used). Might also be good with cranberries.