Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. boil for 5 minutes. turn the heat to low and simmer for about 15 minutes, or until water is absorbed. remove from heat and fluff with a fork. place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. set aside. in a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper. pour the dressing over the quinoa salad and stir to combine. note-make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. this salad is good served at room temperature or chilled.

Target recipe: put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed.