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rice vinegar tamari packet sesame oil wasabi paste water ground ginger quinoa shelled edamame cucumber sesame seeds
Viewed: 68 - Published at: 3 years agoIngredients
- 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
Method
- 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.
