Japanese Quinoa Salad Recipes

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.

Steps:

• Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
• Mix cabbage, carrots, edamame, and green onions together in a large bowl.
• Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

Steps:

• Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
• Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
• In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
• Pour the dressing over the quinoa salad and stir to combine.
• Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.