Enchanting Korean Seaweed Salad with Quinoa

Allergens

Sesame

Ingredients

• 1 cup uncooked quinoa, rinsed and drained 2 cups water 1 cup thinly sliced cucumber 1/2 cup julienned carrots 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 sheets Korean roasted seaweed, crumbled 3 tbsp rice vinegar 2 tbsp toasted sesame oil 1 tbsp honey 1 tsp minced garlic 1 tsp grated ginger 1/2 tsp salt 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is tender and the water has been absorbed. Fluff with a fork and let cool.
2. In a large bowl, mix together cucumber, carrots, green onions, cilantro, and crumbled seaweed.
3. In a small bowl, whisk together rice vinegar, sesame oil, honey, minced garlic, grated ginger, salt, and black pepper.
4. Add the cooled quinoa to the vegetable mixture and toss gently to combine. Pour the dressing over the salad and toss again until evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Chef’s Insight

The seaweed adds a unique, umami flavor and a crunchy texture to this light and refreshing dish.

Notes

This recipe is gluten-free, dairy-free, and vegan adaptable.