Sesame quinoa with edamame
A Japanese-inspired quinoa side with arame seaweed, edamame and a sesame-ginger tamari dressing.
Ingredients
| 1/2 ounce | 14 g | arame seaweed |
| 2 cups | 480 ml | quinoa |
| 1 pound | 455 g | frozen edamame (soybeans) |
| 2 tablespoons | 30 ml | black sesame seeds |
| 1/3 cup | 80 ml | sesame oil |
| 1/2 teaspoon | 2.5 ml | minced garlic |
| 1 teaspoon | 5 ml | minced fresh ginger |
| 1/2 teaspoon | 2.5 ml | red pepper flakes |
| 1/3 cup | 80 ml | brown rice vinegar |
| 1/3 cup | 80 ml | tamari |
Instructions
- Soak the arame for 20 minutes to hydrate; drain well.
- Boil 3 cups of water; add the quinoa. Bring back to a boil, stirring. Reduce heat to low, cover and simmer for 10 minutes. Remove from the heat and allow to sit covered until the water is absorbed, then stir to fluff.
- Steam the edamame for 2 minutes to thaw; let cool.
- Toast the sesame seeds in a dry saute pan over medium heat for 3 to 4 minutes.
- When all the ingredients have cooled, mix together the quinoa, arame, edamame and sesame seeds.
- Heat the sesame oil, garlic, ginger and red pepper flakes for a few minutes in a saute pan over medium heat; pour over the quinoa mixture. Add the rice vinegar and tamari; mix well and serve.
Serves: 16 side portions.