Asian Quinoa Salad
1 cup uncooked quinoa, rinsed
2-4 tablespoons toasted sesame oil
3-5 tablespoons rice wine vinegar
1-2 tablespoons apple cider vinegar
1 tablespoon turbinado sugar, to taste
pinch salt and pepper
1/2 teaspoon minced fresh ginger
1 carrot, chopped finely
1 apple, chopped finely
2 stalks celery and/or 1/2 cucumber, chopped finely
1/4 -1/2 cup currants
1 medium tomato, chopped
2" of 2 green onions, sliced thinly
2-4 greens leaves (kale/collards/beet/chard/mustard/turnip greens)
1/2 cup unsalted peanuts or raw almonds, chopped, optional
1. Cook the quinoa per package directions (I find it is ready in about 8 minutes). Allow to cool.
2. Make the dressing by combining sesame oil, vinegars, sugar, salt, pepper, and ginger in a large bowl and blending with fork or whisk. Taste and adjust seasoning, if needed. Start with the low end of the ingredient so you can balance to taste later. The dressing should be tart but slightly sweet and let you taste the ginger.
3. Add vegetables (except greens) and fruits to the dressing bowl and toss so the apples don’t get brown while you finish.
4. For greens, roll the leaves up, slice lengthwise, roll over a quarter turn and slice lengthwise again. Hold carefully and chop in 1/4-1/2" pieces using a rocking motion with a large knife.
5. Add to bowl and toss with fruits/veggies. Add quinoa and nuts (if using) and toss lightly to blend. Serve.
This will keep in refrigerator 3 days. Best served only slightly cool, so let it sit for a few minutes after removing from fridge the second day.
Source of recipe: I wrote this recipe.