Quinoa Salad with Crunchy Veggies and Creamy Cottage Cheese

1.Rinse the quinoa under cold water to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

4.In a large mixing bowl, combine the diced cucumber, shelled edamame beans, halved cherry tomatoes, shredded purple cabbage, chopped iceberg lettuce, chopped lolo bionda lettuce, pickled red cabbage, and diced pickled beetroot.

5.Add the cooled quinoa to the bowl with the vegetables and mix gently to combine all the ingredients evenly.

6.In a separate small bowl, mix the cottage cheese with lemon juice, salt, and pepper to taste until smooth and creamy.

7.Spoon the creamy cottage cheese mixture over the salad and gently toss to combine, ensuring the cottage cheese coats the salad without breaking down the veggies too much.

8.Drizzle Sriracha over the top for an added kick, adjusting the amount to your spice preference.

9.Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld before serving.