I got this recipe for crunchy quinoa salad from Klara. In my own style, I changed it a bit. You can do the same when you try it.
- 1 cup quinoa
- 1.5 cups water (I used leftover broccoli broth)
- 1 tsp. sea salt
- 1/2 cup shredded carrots
- handful of shredded kale
- 1/2 cup chopped almonds
- 2 chopped scallions or 1 small sweet onion (I used a chopped sweet onion)
- 1/4 cup mekabu
(tiny wakame – use whatever seaweed you have available – Klara’s recipe used arame; you probably need to soak it first)
- A few tsps. tamari
- A few tsps. mirin (rice wine – Eden makes one with an O-K – a specialty product that is DE-licious)
- 1/4 tahini (I didn’t use – I don’t like tahini, but maybe you do)
Soak the nuts earlier in the day. Rinse the quinoa, cook it in water or broth, add a bit of salt. Shred the carrots and put them on top of the almost cooked quinoa. Ground up the nuts. Put shredded kale and all other ingredients on top and cook a bit more until the kale is soft.
May be served served warm or at room temperature. Enjoy your quinoa salad!