Japanese Quinoa Salad Recipe

Name: Japanese Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Japanese Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Japanese Quinoa Salad

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