Japanese-Style Quinoa Salad with a Tamari-Ginger Dressing

Judging by the number of requests I've received for quinoa recipes, it seems that this ancient staple food of the Andes, otherwise known as Inca rice, is enjoying a surge in popularity these days. And with its unique delicately sweet and nutty flavor as well as a nearly perfect amino acid balance rare to plant foods, it's a popularity that's well deserved. Toss in a good source of fiber, protein, iron, calcium, phosphorus and vitamins B and E, and it's a wonder that everyone's not eating quinoa.

I'll often cook 1/2 cup of quinoa in a cup of water in the manner I've described below and dress it with some toasted sesame seeds and a little tamari sauce if I just need a quick and easy grain side dish for dinner. But it's always nice to try something different, and this simple and hearty quinoa salad takes only a little more time and is not only very hearty and healthy, it's absolutely delicious!

I use red cabbage here to give the salad color, but green or Chinese cabbage will taste just as good. Another option is to add a 1/4 cup of slivered almonds.

Japanese-Style Quinoa Salad with a Tamari-Ginger Dressing

Recipe by Lisa Turner Cuisine: Japanese Published on October 30, 2007 A simple, attractive and delicious side dish for Asian meals with the wholesome goodness of quinoa and a tasty tamari, lime and ginger dressing Preparation: 20 minutes Cooking time: 20 minutes Print this recipe Salad: 1 1/4 cups uncooked quinoa (3 3/4 cups cooked) 3 tablespoon white sesame seeds 1/2 small red cabbage, chopped 5 or 6 large white mushrooms (1/2 lb or 450 g), sliced 1 stalk celery, sliced 3 scallions, thinly sliced, green and white parts Dressing: 3 tablespoons tamari (soy) sauce juice of 2 lemons (4 tablespoons) 1/4 cup water 1 1/2 teaspoons maple syrup 1 teaspoon fresh ginger, grated Instructions: Rinse the quinoa and soak overnight in 2 1/2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Remove from the heat and fluff thoroughly with a fork. Set aside in a large salad bowl to cool to room temperature. Meanwhile, toast the sesame seeds in a small dry saucepan or skillet over medium-low heat, tossing or stirring frequently, for 5 minutes or until lightly browned. Shake together the dressing ingredients and set aside in a cruet or jar to let the ginger permeate through the dressing. Fluff the quinoa again after it's cooled and add the sesame seeds and the rest of the salad ingredients. Serve cold or at room temperature with a splash of the dressing, shaking the cruet a little before each serving. Makes 8 to 10 side servings