Japanese Quinoa Salad
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
4 main dish servings
- Serves:
- 4
ingredients
- 1⁄4 cup rice vinegar
- 1 1⁄2 tablespoons tamari (or low-sodium soy sauce)
- 1 (1 g) packet stevia (or 2 tsp sugar)
- 1 1⁄2 teaspoons sesame oil
- 1⁄4 teaspoon wasabi paste (optional)
- 1 1⁄4 cups water
- 1 teaspoon ground ginger
- 2⁄3 cup quinoa (any colour)
- 3⁄4 cup shelled edamame, thawed if frozen (green soybeans)
- 1⁄2 cucumber, peeled and cubed
- 6 sheets toasted nori, cut into shreds
- 3 tablespoons toasted sesame seeds
directions
- In a small bowl, whisk together vinegar, tamari, stevia (or sugar), sesame oil and wasabi paste (if using). Set aside.
- In a saucepan, bring water and ground ginger to a boil.
- Place the quinoa in a mesh strainer and rinse thoroughly, then add to the pot.
- Reduce the heat, cover and cook 15 minutes.
- Remove from the heat, add the edamame on top (don’t stir), re-cover and let stand 10 minutes.
- Pour into a bowl and add the cucumber cubes and dressing, tossing well.
- Just before serving, sprinkle with nori pieces and sesame seeds and stir through.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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