Japanese Quinoa Salad

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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