1 cup Radicchio, shredded (kale, red cabbage are good substitutes)
1 cup edamame, shelled
4 carrots, box shredded
8 radishes, thinly sliced
4 scallions, thinly sliced
1. Cook the quinoa according to package directions; set aside.
2. To make the vinaigrette, whisk together the hoisin, rice wine vinegar, lime juice, brown sugar, sesame oil, sambal oelek and Toasted Sesame Ginger (or Buddha Bowl Seasoning) in a small bowl; set aside.
3. Divide the quinoa into 4 bowls. Top with radicchio, edamame, carrots, radish and scallions. Serve with spicy vinaigrette.