📖 Instructions

1. First, let's get that quinoa cooking! Rinse 1 cup of quinoa under cold water until the water runs clear. This helps remove any bitter saponins. Bring 2 cups of water or vegetable broth to a boil in a small saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside to cool. Don't overcook it—slightly firm is ideal!
2. While the quinoa cooks, prep your veggies! Finely chop 1 red bell pepper, 1/2 cup of red onion, and a handful of fresh cilantro. I like to use a really sharp knife for this—makes all the difference. Also, clean and slice about 8 ounces of shiitake mushrooms. I usually get the dried kind, they are SO flavorful, but you can definitely use fresh ones too. If you're using dried, soak them in hot water for about 20 minutes before slicing.
3. Now for the amazing ginger dressing! In a small bowl, whisk together 1/4 cup of soy sauce (or tamari for gluten-free), 2 tablespoons of rice vinegar, 2 tablespoons of sesame oil, 1 tablespoon of grated fresh ginger (or more, if you're feeling adventurous!), 1 tablespoon of honey or maple syrup (optional, for extra sweetness), and 1 clove of minced garlic. Taste and adjust seasonings as needed. If it's too tart for you, add a little more honey—it's all about balance!
4. In a large bowl, combine the cooked quinoa, bell pepper, red onion, cilantro, and shiitake mushrooms. Pour the ginger dressing over the salad and toss gently to coat everything evenly. Make sure to get those little quinoa kernels dressed!
5. Give it a taste test! Adjust seasoning if necessary. Maybe add a pinch more salt or a dash more soy sauce. You know what tastes best to you, friend!
6. Finally, serve it up and enjoy! I like to garnish mine with toasted sesame seeds and a few extra cilantro sprigs, for extra visual appeal and some great additional flavors. Makes it look super fancy! Enjoy your ridiculously delicious salad!