In the heart of a bustling coastal town, I stumbled upon a quaint little market bursting with vibrant produce and ocean-inspired ingredients. It was there that I discovered the wonders of seaweed. As I watched a local chef demonstrate the art of incorporating this oceanic treasure into dishes, inspiration struck. I decided to create a salad that would not only showcase the unique flavors of seaweed but also include wholesome ingredients that would transport your taste buds on a delightful journey.
Ingredients
1 cup quinoa, rinsed
2 cups water
1 cup dried seaweed (wakame or nori), rehydrated
1 medium cucumber, diced
1 medium carrot, julienned
1 red bell pepper, diced
1 avocado, sliced
2 green onions, chopped
1/4 cup sesame seeds, toasted
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon honey or maple syrup
1 tablespoon fresh ginger, grated
Salt and pepper to taste
Instructions
Begin by cooking the quinoa. In a medium saucepan, combine the rinsed quinoa and water. Bring it to a boil, then reduce the heat to low, covering it with a lid. Let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Once cooked, remove it from heat and allow it to cool.
While the quinoa is cooling, prepare the seaweed. If using dried seaweed, soak it in warm water for about 10 minutes until it becomes tender. Drain and squeeze out excess water, then chop it into bite-sized pieces.
In a large mixing bowl, combine the cooled quinoa, rehydrated seaweed, diced cucumber, julienned carrot, diced bell pepper, sliced avocado, and chopped green onions. Gently toss the ingredients together, allowing the colors and textures to mingle.
Next, make the dressing. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, and grated ginger. Season with salt and pepper to taste. Pour the dressing over the salad and toss gently to ensure everything is coated evenly.
Finally, sprinkle the toasted sesame seeds on top for an added crunch and a nutty flavor. Serve the salad chilled or at room temperature, allowing the umami flavors to shine through.
This Umami-Infused Seaweed and Quinoa Salad is not just a dish; it’s a celebration of fresh, wholesome ingredients that evoke the essence of coastal living. Every bite is a reminder of that sunny day at the market, where I learned that the ocean has so much to offer. Enjoy this salad as a light lunch, a side dish, or a refreshing appetizer, and let your taste buds savor the sea!