INGREDIENTS
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1 cup quinoa
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1 cup shelled defrosted edamame
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1/2 large English cucumber
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1 cup loosely packed shredded carrot
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½ avocado, diced
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1 tbsp rice vinegar
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1/4 cup lime juice
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zest of ½ lime
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1 tbsp tamari or low sodium soy sauce *see note
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1 tsp fresh grated ginger
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1 tsp honey or agave nectar