- 1 1/4 cup water
- 1 cup uncooked red quinoa
- 3 stalks of kale
- 3 sheets of dried nori
- 4 small cucumbers, diced
- 6 tbs. mirin
- 4 tbs. low sodium tamari
- 2 tbs. unseasoned rice wine vinegar
- 2-3 tbs. sesame seeds, for garnish
Bring the water and quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Fluff with a fork and allow the quinoa to cool.
Remove the stems from the kale, chop the leaves and place in a large serving bowl. Using your hands,massage the kale leaves until they soften. Tear the nori sheets into bite sized pieces and add to the salad along with the diced cucumbers. Add the cooled quinoa to the bowl and toss well with the other ingredients.
Mix the mirin, tamari and vinegar in a small bowl. Add the dressing to the salad at least an hour before serving, mix to coat well and then sprinkle the sesame seeds on top.
Serve at room temperature and enjoy!!