JAPANESE QUINOA SALAD

Japanese Quinoa Salad image

Provided by YummySmellsca

Time 40m

Yield 4 main dish servings, 4 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 261.2, Fat 11.8, SaturatedFat 1.6, Sodium 389.9, Carbohydrate 28.3, Fiber 5.8, Sugar 0.8, Protein 13

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