Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons white miso
  • 1/2 cup tahini
  • 2 tablespoons lime juice (- I used key limes)
  • 1/4 cup water
  • 1 teaspoon maple syrup
  • 1 teaspoon low sodium gluten free tamari
  • 1 cup  kelp
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon low sodium gluten free tamari
  • 1/2 cup dry quinoa
  • 1 cup water
  • 1/2 cup  shredded carrots
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup chopped fresh or cooked bell pepper
  • 1 cup  edamame (cooked according to directions)
  • sesame seeds for garnish

Instruction

  • Dressing: Mix all ingredients until smooth. If you refrigerate before serving, you may want to thin with more water afterwards.
  • Kelp: Boil enough water to cover kelp, then simmer for 15 minutes, or until tender. Drain water. Chop into small pieces and cook for a couple of minutes in a pan with toasted sesame oil and tamari.
  • Bowl: Rinse quinoa thoroughly. Bring quinoa and water to a boil. Reduce to a simmer and cook until water is absorbed, about 15 minutes. Layer quinoa, grated carrots, thinly sliced cucumber, bell pepper, edamame, and kelp in a bowl. Dress with miso tahini dressing. Garnish with sesame seeds.