Rejuvenating Japanese Quinoa Salad Bowl

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 avocado, sliced 1 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/2 cup edamame, shelled and cooked 1/4 cup seaweed salad 1 tablespoon sesame seeds, toasted 2 tablespoons lemon juice 2 tablespoons rice vinegar 1 tablespoon honey or agave syrup 1 teaspoon grated ginger Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water, then add it to a pot with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked through and fluffy. Let it cool.
2. In a large bowl, combine the cooled quinoa, avocado, cherry tomatoes, cucumber, edamame, and seaweed salad.
3. In a small bowl, whisk together lemon juice, rice vinegar, honey or agave syrup, grated ginger, salt, and pepper to taste. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Sprinkle the toasted sesame seeds on top.

Chef’s Insight

Use high-quality seaweed salad for added flavor and nutrition.

Notes

Feel free to add grilled chicken or tofu for added protein.