Ingredients
Units
Scale
- 1 1/2 cups rinsed uncooked quinoa
- 3 cups water
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1 1/2 tsp salt
- 1 Tbsp sesame seeds
- 2 Tbsp olive oil (or toasted sesame oil)
- 3 green onions, chopped
- 2 medium carrots, chopped
- 1 large seedless cucumber, chopped
- 1 1/2 cups shelled edamame
- 4 sheets nori, cut into thin strips
- 1 avocado, peeled, pitted, and sliced
- For the dressing:
- 2 tsp wasabi powder
- 1 Tbsp hot water
- 2 Tbsp cold water
- 2 Tbsp soy sauce
- 2 tsp ginger, very finely grated
- Optional additions:
- Sashimi grade ahi
- Sliced mango
- Bean sprouts
Instructions
- Cook the quinoa as directed. Meanwhile, combine the rice vinegar and sugar in a microwave-safe bowl, and heat until just boiling. Remove and stir until the sugar is fully disolved, reheating if necessary.
- When the quinoa is done, drain and transfer to a large bowl and toss with the sugar-vinegar. Let the entire mixture cool as you prepare the rest of the ingredients.
- When the quinoa is cool, stir in the salt, sesame seeds, and olive oil, followed by the green onions, carrots, cucumber, edamame, and nori. Mix well.
- In a separate bowl, combine the wasabi powder with the hot water and stir to combine, then add the cold water, soy sauce, and ginger. Mix together, then pour over the salad and mix thoroughly.
- Serve the salad topped with avocado, and additional ingredients (sashimi, mango, etc.) as desired.