2 tbsp (30 ml) cider vinegar

1 tsp sugar

1 pinch red pepper flakes

3 cups (240 g) thinly sliced cabbage

2 Lebanese cucumbers, cut into ribbons

1 carrot, cut into ribbons

1 1/3 cups (240 g) quinoa, rinsed and drained

2 cups (290 g) shelled soybeans (edamame), fresh or frozen and thawed

2 tbsp chopped cilantro

In a large bowl, whisk together the vinegar, sugar and pepper flakes until the sugar has dissolved. Add the cabbage, cucumbers and carrot and toss to coat. Season with salt and pepper. Let marinate while cooking the quinoa.

In a pot of salted boiling water, cook the quinoa for 15 minutes or until tender. Drain and let cool.

In another pot of salted boiling water, cook the soybeans for 4 minutes or until al dente. Cool completely in an ice bath and drain.

Serve the quinoa in bowls. Top with the pickled vegetables, edamame and cilantro. Delicious with chicken, steak or tofu balls (see recipe).

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