This Fresh Quinoa salad with Asian Vinaigrette is so lovely, I make it a lil different each time. Sometimes with Edamame, sometimes with tiny, creamy, red Adzuki beans. Tonight with crunchy cucumber, red cabbage, julienned carrots, scallions, and a shower of toasted sesame seeds. The citrus in the dressing keeps it bright and the sesame oil provides a smoky, earthy backdrop. Best thing is ~ as sunny and crunchy as it is....it can even be done in December. Win/Win !!!