This Quinoa with Edamame, Seaweed and Sesame Seeds recipe is delicious. The dish is flavored with garlic, ginger and red pepper flakes cooked in sesame oil. Sooo good.
I’ve ordered quinoa dishes at restaurants but because I was unsure how to pronounce it, I would point at the quinoa dish on the menu and say “I’d like this, please”….and I’d whisper “kwin-oh-ah”. I’m sure I was corrected many times but for some reason it never stuck with me. I kept mispronouncing quinoa.
One night I was out with some girlfriends and I mentioned something about a “kuin-oh-ah” dish I loved eating. They looked at me with confusion. I’m sure they were trying to figure out what the heck I was talking about. Finally, one of my friends said, “Do you mean keen-wah?”…. why, yes, of course I did… pppffffttt… 😳
I have pronounced it correctly since that embarrassing evening.
The flavorful quinoa dish I’m sharing with you today is a copy cat of quinoa dish that a local grocery store sells in their deli department. I love it so much that I get cravings for it. Confession time: When I am over in the end of town where the grocery store is located, I often will pop in a grab a small container of it and eat it in the car. I know, I know…I’m eating quinoa in the car. Weird but true.
I just had to make this dish myself…so I did. The flavor of this dish is so darn good. Honestly, if it’s in my refrigerator, I cannot stop grabbing a spoonful of it here and there.
There are some interesting ingredients in this quinoa dish. There is some arame seaweed which you can find in the Asian aisle of your grocery store, at a specialty Asian store or even on Amazon. The arame seaweed comes dry and needs to be hydrated to be pliable. It’s easy to do. Put some arame seaweed in a bowl, cover it with hot water and let it sit for 20 minutes. Ta-da! It comes back to life. The seaweed resembles black silky noodles when it’s hydrated.
I also used tri-colored quinoa because it was more interesting looking than golden quinoa. You can use either. I also used black sesame seeds, which are bit stronger in taste that white sesame seeds. If you use regular sesame seeds, toast them first or buy them toasted.
This dish would be a great side dish to grilled tofu, beef or chicken. It’s also so good on its own. If you make it, please let me know. Enjoy!
Quinoa with Edamame, Seaweed and Sesame Seeds
Ingredients
- 2 cups quinoa uncooked
- 3 cups water
- ½ teaspoon salt
- 1/3 cup sesame oil
- 1 teaspoon fresh ginger minced
- ½ teaspoon fresh garlic minced
- ½ teaspoon red pepper flakes
- Handful of arame seaweed hydrated
- 2 cups shelled edamame thawed
- 2 tablespoons black sesame seeds
- 4 tablespoons rice wine vinegar
- 1/3 cup tamari
Instructions
- Heat three cups of water in medium saucepan and salt until boiling. Add quinoa. Once water boils again turn down heat to low and simmer quinoa for 20 minutes.
- While the quinoa is cooking, heat sesame oil in medium skillet on medium until hot, 1-2 minutes. Once the sesame oil is hot add ginger, garlic and pepper flakes and stir while cooking for 1 minute. Remove the skillet from heat and let the mixture cool.
- When the quinoa is done, transfer to a large bowl, fluff with a fork and let cool. All the ingredients should be cool before mixing together.
- In a small bowl, mix together rice wine vinegar and tamari. Set aside.
- Once all of the ingredients have cooled and are no longer warm. Pour the sesame oil mixture over the quinoa. Add the seaweed, edamame and sesame seeds. Stir ingredients together. Pour the vinegar and tamari mixture over the quinoa. Mix well.
- Refrigerated for 2 hours or until cold. Enjoy!
Notes
This dish was inspired by PCC Sesame Quinoa with Edamame.