Ingredients

The following ingredients have 10 Servings
  • 1 cup rainbow quinoa ((200g))
  • 1 tbsp black sesame seeds ((toasted))
  • 2 green onions ((finely sliced))
  • 1 package prepared tofu pockets ((ajitsuke inari kantofu), reserving the sauce in the package (10 pcs))
  • ¼ cup rice vinegar ((60ml))
  • 2 tbsp sugar
  • 1 tsp salt

Instruction

  • Rinse quinoa until water runs clear. Drain and place in a medium sized pan. Add 2 cups (480ml) water.
  • Place on the stove and bring water to a boil. Reduce heat and let quinoa simmer until all water is absorbed, about 15 minutes. Turn off heat. Transfer quinoa to a large bowl.
  • Combine vinegar, sugar, and salt in a small bowl. Stir until sugar and salt dissolve. Add 2 tablespoons of reserved sauce from the prepared tofu pockets. Pour over quinoa, mixing with a spatula until well combined. Mix in sesame seeds and green onions.
  • Take a prepared tofu pocket and gently open it.
  • Using a spoon, fill the pocket with quinoa mixture. Fold in the edges of tofu pockets to form a neat rim.
  • Serve warm or at room temperature.