¾ tsp salt
1 medium cucumber, seeded and cubed
½ medium purple cabbage, sliced thinly
3 carrots, ¼ inch slices
3 celery stalks, ¼ inch slices
4 green onions, thinly sliced
¾ cup cilantro, roughly chopped
2 Tbsp sesame seeds + some for garnish
- Soak quinoa for 15 minutes. Rinse well in a fine mesh strainer, until water runs clear and is not foamy. Bring 2¼ cups water and salt to a boil, add quinoa and reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and steam with lid on for an additional 5 minutes. Fluff with a fork.
- Combine quinoa with vegetables and sesame seeds.
½ inch fresh ginger, grated
⅜ cup ¼ cup + 2 tablespoons rice vinegar
⅜ cup ¼ cup + 2 tablespoons tamari (or soy sauce)
1 ½ Tbsp honey
1 pinch of cayenne
¼ cup sesame oil
- Whisk together lemon juice and zest, ginger, rice vinegar, honey and cayenne. Slowly whisk in sesame oil to emulsify. Dressing ingredients can also be combined in a blender.
- Stir dressing into quinoa and vegetables. Garnish with sesame seeds.