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 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.

WTNH NEWS8 provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review. Also, you can now block any inappropriate user by simple selecting the drop down menu on the right of any comment and selection "Block User" from there.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s