Nori Quinoa Salad

  • Servings: 4


1 tablespoon grapeseed or other neutral oil
Juice of 1/2 lemon
4 tablespoons rice wine vinegar
3 tablespoons soy sauce or tamari
2 tablespoons fresh ginger, grated
1/2 teaspoon freshly ground black pepper
4 cups cooked quinoa (I used a mix of red and white), kept warm or reheated
5 sheets of nori, toasted and torn into strips or squares
6 ounces fresh spinach, rinsed and roughly chopped
4 ounces carrots, grated or peeled into ribbons
1 bunch of green onions, sliced
1/4 cup sesame seeds, toasted (I used a mix of white and black)
1 cup cooked or smoked salmon, flaked (optional)


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