Japanese Quinoa Salad

• rice vinegar↗1⁄4 cup
• tamari (or low-sodium soy sauce)↗1 1⁄2 tablespoons
• packet stevia (or 2 tsp sugar)1

  (1 g)

• sesame oil↗1 1⁄2 teaspoons
• wasabi paste (optional)1⁄4 teaspoon
• water↗1 1⁄4 cups
• ground ginger↗1 teaspoon
• quinoa (any colour)↗2⁄3 cup
• shelled edamame, thawed if frozen (green soybeans)↗3⁄4 cup
• cucumber, peeled and cubed↗1⁄2
• sheets toasted nori, cut into shreds6
• toasted sesame seeds↗3 tablespoons

Step-by-step instructions

1. 1

   In a small bowl, whisk together vinegar, tamari, stevia (or sugar), sesame oil and wasabi paste (if using). Set aside.

2. 2

   In a saucepan, bring water and ground ginger to a boil.

3. 3

   Place the quinoa in a mesh strainer and rinse thoroughly, then add to the pot.

4. 4

   Reduce the heat, cover and cook 15 minutes.

5. 5

   Remove from the heat, add the edamame on top (don’t stir), re-cover and let stand 10 minutes.

6. 6

   Pour into a bowl and add the cucumber cubes and dressing, tossing well.

7. 7

   Just before serving, sprinkle with nori pieces and sesame seeds and stir through.