Inspired by PCC Community Market and modified
Cut seaweed paper thinly.
Make quinoa: Boil 3 cups water; add quinoa. Bring back to a boil, stirring. Reduce heat to low, cover and simmer for 10 minutes. Remove from the heat, allow to sit covered until water is absorbed, stir to fluff. Add thawed out edamame. Add toasted sesame seeds. When ingredients have cooled, mix together quinoa, seaweed, edamame and sesame seeds.
Heat sesame oil, garlic, ginger and red pepper flakes for a few minutes in a sauté pan over medium heat; pour over quinoa mixture. Add rice vinegar and tamari; mix well and serve.
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