Quinoa Bowl with Edamame and Ginger-Sesame Dressing

Instructions

1. 1

   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.

   
2. 2

   Cook the edamame

   While the quinoa cooks, put the edamame in a small saucepan of boiling water. Cook for 4 minutes, then drain.

   
3. 3

   Prepare the vegetables

   Dice the cucumber, coarsely grate the carrot, and thinly slice the radishes. Divide the vegetables between two bowls.

   
4. 4

   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.

   
5. 5

   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.