Do you love sushi? Who doesn't? My absolute favourite thing about sushi is the pickled ginger. It's sweet, it's salty, it's ginger-y (obviously) and it's just all around delicious! Since most sushi restaurants are a little skimpy on the pickled ginger, I'm often left wanting more. My quinoa salad satisfies this perpetual craving.
The celery brings the crunch factor, the craisins make it sweet, the dressing is refreshing, and the quinoa is...well it's quinoa. Need I say more? Plus, this salad is pink and green, which is my favourite colour combination.
Please note: The amounts are approximate. I switch it up a little each time I make it.
1 cup uncooked quinoa
2 TBSP red wine vinegar
1/2 tsp lemon juice
2 tsp rice vinegar
1/8- 1/4 tsp salt
1/2 tsp soya sauce (optional)
1/3 cup to 1/2 cup pickled ginger (depending on how much you love pickled ginger!)
1/3 cup Craisins (or other dried cranberries)
20 almonds, sliced
1-2 stalks of celery, diced
Cook quinoa according to directions on package. Let cool, then refrigerate until cold. Add red wine vinegar, lemon juice, rice vinegar, salt, and soya sauce. Mix together. Then stir in pickled ginger, Craisins, almonds and celery. Refrigerate until ready to eat. Serve chilled.
Not a fan of quinoa? You can make this salad with couscous instead, but you would probably need to use about 2 cups of dry couscous.