In the Kitchen: Quinoa Wakame Salad

(WTNH)– Professor and Food Columnist Stephen Fries shows us how to make Quinoa Wakame Salad.

The next culinary walking tour is Saturday, September 20th. The next C.O.O.K. ( Chef of our Kitchen) a Gateway Community College Fundraiser features Chef Silvio of Cafe Allege and Woodwinds on October 8th.

For more information, go to

Quinoa Wakame Salad Recipe:

Recipe courtesy of Chef Josh Tomson, The Lodge at Woodloch, Hawley, Pennsylvania

This recipe will be appearing in a food travel story Fries is working on for his New Haven Register column.

1 cup       cooked quinoa, cooled
1 pound    wakame* salad (available at Asian markets and high end  Groceries, usually in the sushi section)

1   cucumber, seeded, sliced or julienned

1   carrot, shredded

2 ounces   sesame oil

2 ounces     tamari or soy sauce

In a large bowl mix all ingredients.

*Wakame is an edible seaweed.

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