- Add the black sesame seeds to a medium sized pot. Heat it over medium high heat. Cook the sesame seeds for 3-4 minutes, stirring constantly, until they become fragrant. Add in the quinoa and toast for 2-3 minutes. Pour in the water and bring it to a boil. Lower the heat so that the water is simmering. Cover and cook until the quinoa has absorbed all of the water, about 15-20 minutes. Spread the quinoa out onto a baking sheet and place it in the fridge to chill.
- In a small bowl, combine the garlic, Kikkoman soy sauce, Nishiki rice vinegar, maple syrup, ground ginger, and Dynasty sriracha. Mix until combined.
- Add the cooled quinoa, carrots, green onion, and deshelled J-basket Edamame to a bowl. Pour in the prepared dressing and toss to combine. Season with salt and pepper to taste. Enjoy!
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