Japanese-Style Quinoa Salad and 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 flavour 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 fibre, 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 colour, 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 tamari-ginger dressing

Salad:

1 1/4 cups quinoa
1/2 small red cabbage, chopped
5 large white mushrooms, sliced
1 stalk celery, sliced
3 scallions, thinly sliced, both green and white parts
3 tablespoon white sesame seeds, toasted

Dressing:

3 tablespoons tamari or soy sauce
juice of 2 lemons
1/4 cup water
1 1/2 teaspoons maple syrup
1 teaspoon fresh ginger, grated with a fine grater

Scrub the quinoa under cold running water over a very fine strainer, then soak overnight in 2 1/2 cups water. Bring to a boil, then reduce the heat to low and cover, letting 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.

Shake together the dressing ingredients and set aside in a cruet to let the ginger permeate through the dressing.

Fluff the quinoa again after it's cooled and add 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.

Serves 8 to 10.