Japanese Quinoa Salad - cooking recipe

Ingredients

1/4 cup rice vinegar
1 1/2 tablespoons tamari (or low-sodium soy sauce)
1 (1 g) packet stevia (or 2 tsp sugar)
1 1/2 teaspoons sesame oil
1/4 teaspoon wasabi paste (optional)
1 1/4 cups water
1 teaspoon ground ginger
2/3 cup quinoa (any colour)
3/4 cup shelled edamame, thawed if frozen (green soybeans)
1/2 cucumber, peeled and cubed
6 sheets toasted nori, cut into shreds
3 tablespoons toasted sesame seeds

Preparation

In a small bowl, whisk together vinegar, tamari, stevia (or sugar), sesame oil and wasabi paste (if using). Set aside.
In a saucepan, bring water and ground ginger to a boil.
Place the quinoa in a mesh strainer and rinse thoroughly, then add to the pot.
Reduce the heat, cover and cook 15 minutes.
Remove from the heat, add the edamame on top (don't stir), re-cover and let stand 10 minutes.
Pour into a bowl and add the cucumber cubes and dressing, tossing well.
Just before serving, sprinkle with nori pieces and sesame seeds and stir through.