Terry Walter's Quinoa Salad
1 cup quinoa (dry + water to cook)
sea salt for cooking
1 strip dry Kombu (size of your thumb)
1/3 cup red onion, diced
1/2 cup currants
1/3 cup toasted pumpkin seeds
1/3 cup toasted almond slices
1/2 cup cilantro or parsley, finely chopped
1/3 cup arame or wakame seaweed (comes dried)
3 tbsp extra virgin olive oil
1-2 tbsp ume(boshi) plum vinegar
Rinse quinoa before cooking unless pre-rinsed (don't skip this step!) Cook quinoa with kombu and discard kombu once cooked. Transfer quinoa to a bowl. While cooking, soak arame till soft. Squeeze out water, chop, and add to cooked quinoa. Add red onion, currants, toasted almond slices, toasted pumpkin seeds, and cilantro (or parsley).
Season with sea salt, extra virgin olive oil, & ume plum vinegar. Allow to sit for a few hours or a day before serving for flavors to merge. Refrigerate. No need to reheat. Enjoy!