(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 www.stephenfries.com.
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.