Japanese Quinoa Salad

Instructions

1. 1

   Rinse the quinoa in a fine mesh strainer until the water runs clear, then drain and set aside.

   Tip: Use a rice cooker to cook the quinoa if you have one.

2. 2

   Cook the sushi rice according to the package instructions or use leftover cooked rice.

   Tip: Cool the rice to room temperature before using.

3. 3

   In a small bowl, whisk together the miso paste, soy sauce, and sesame oil until smooth.

   Tip: Adjust the amount of soy sauce to taste.

4. 4

   In a large bowl, combine the cooked quinoa, sushi rice, grated ginger, thinly sliced green onions, and thinly sliced cucumber.

   Tip: Toss gently to combine.

5. 5

   Add the pickled ginger, mushrooms, tofu, toasted sesame seeds, and sesame seeds to the bowl. Toss gently to combine.

   Tip: Adjust the amount of pickled ginger to taste.

6. 6

   Drizzle the miso-soy dressing over the salad and toss gently to combine.

   Tip: Adjust the amount of dressing to taste.

7. 7

   Taste and adjust the seasoning as needed.

   Tip: Add more soy sauce, miso paste, or sesame oil if desired.

8. 8

   Serve immediately and enjoy!

   Tip: Cover and refrigerate leftovers for up to 24 hours.