Instructions
Follow the steps and taste along the way.
Cook the quinoa
Rinse the quinoa in a fine-mesh sieve. Put it in a saucepan, add 240 ml of water and the salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and leave covered for another 5 minutes, then fluff with a fork.
Cook the edamame
While the quinoa cooks, put the edamame in a small saucepan of boiling water. Cook for 4 minutes, then drain.
Prepare the vegetables
Dice the cucumber, coarsely grate the carrot, and thinly slice the radishes. Divide the vegetables between two bowls.
Mix the dressing
In a mortar or small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and grated ginger until the honey dissolves.
Finish the bowls
Divide the cooked quinoa and edamame between the bowls. Top with the prepared vegetables, drizzle with the dressing, and sprinkle with sesame seeds. Serve warm.
