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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 15 |
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Rich in iron, fibre, B vitamins, magnesium and omega-3 fatty acids Ingredients:
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 |
Directions:
1. In a small bowl, whisk together vinegar, tamari, stevia (or sugar), sesame oil and wasabi paste (if using). Set aside.
2. In a saucepan, bring water and ground ginger to a boil.
3. Place the quinoa in a mesh strainer and rinse thoroughly, then add to the pot.
4. Reduce the heat, cover and cook 15 minutes.
5. Remove from the heat, add the edamame on top (don’t stir), re-cover and let stand 10 minutes.
6. Pour into a bowl and add the cucumber cubes and dressing, tossing well.
7. Just before serving, sprinkle with nori pieces and sesame seeds and stir through.
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