Quinoa seaweed
You may have heard me recently referring to the Lodge at Woodloch, a destination spa in the Pocono Mountains, Pennsylvania. I ran away to “the Lodge” last month after turning in my book, in need of both movement and rest.
The Lodge is located in the Pocono mountains, in a gorgeous mountain-top setting northeast from Scranton, PA.
More coming on this lovely get-a-way, but I had to share this unique Quinoa Seaweed Salad with you. (I posted it on Instagram the other day, and my friends are asking for this recipe.)
This is the creation of Chef Adam Mosher, for the Lodge at Woodloch.
Ingredients:
3 cups quinoa (any color) cooked, and cooled
1 package of prepared seaweed salad from Whole Foods (quick fix)
or the following to make your own Seaweed Salad
1 package wakame seaweed
2 tablespoons tamari soy sauce
2 tablespoons sesame oil
¼ cup mirin
2 cloves garlic
1 teaspoon Dijon mustard
2 tablespoon honey
¼ cup extra virgin olive oil
¼ cup toasted white sesame seeds
Preparation:
1. Slice the dried wakame seaweed very thinly.
2. Combine remaining Seaweed Salad ingredients in a blender and puree on high to blend.
3. Mix the dressing into the seaweed to hydrate the wakame.
4. Add hydrated wakame to cooked quinoa and blend gently.
Let sit for about an hour or so to meld flavors.
If you’re like me, you love quinoa and appreciate it’s high protein content.
Here are a few others you might love, too.
