Here’s what you’ll need: 1 cup quinoa (I used Bob’s Red Mill brand, but whatever you use just make sure it has either been rinsed before packaged or rinse it before use.) My super secret trick: cook the quinoa in a rice cooker! Use the same portions of quinoa to water. The quinoa turns out perfectly done.Asian Flare (Easy!) Quinoa Salad
2 cups water
¼ tsp. salt
1 ½ cups shelled frozen edamame
2 medium carrots, peeled and diced
(about ½ cup)
½ yellow pepper, diced
½ red pepper, diced
¼ cup onion, diced
2 Tbsp. sesame oil
(I used toasted to give it a more robust flavor.)
2 Tbsp. rice vinegar
3 tsp. fresh ginger, finely minced
(If you can’t find fresh, or for an even easier solution, find a small jar of finely minced ginger in the Asian section of your grocery store.)
1 Tbsp. sesame seeds
cooked the quinoa—place quinoa, water, and salt in a small/medium pot. Cover and heat on high until boiling, lower heat to low, and cook for roughly 15 minutes or until the water is absorbed. (See below for a super easy way to cook your quinoa). Make sure to watch as your quinoa boils so you don’t end up with a mess all over your stove from it boiling over (yes, this happened to me as I was cutting my other ingredients).
See entire post with recipe here.
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