Nori Quinoa Salad

We are avid sushi fans and love to eat nori when it’s wrapped around seasoned rice and fish or veggies. But lately, toasted seaweed has emerged as a go-to snack on its own, which got me thinking beyond the sushi bar. Nori is a wonderful sea vegetable. It contains protein, fiber and vitamins, plus it tastes good! So working more seaweed into our meals is an easy decision.


With fall’s arrival, a hearty grain salad is ideal for supper. I’ve made a warm rice salad with spinach several times, the hot grains wilting the fresh spinach just enough. This last time, though, I tossed in some toasted nori along with the spinach. I quickly discovered that nori sticks together in a mass when it hits the heat! So I made a pot of quinoa and tried again, this time adding small squares of nori and stirring to blend it in without clumping. Success!

Carrot ribbons, sliced green onions, sesame seeds and cooked salmon went into the bowl next. This salad is one of those “bits and bobs” recipes, where you can toss in any leftover veggies like broccoli or peppers, or another protein such as tofu or chicken. A lively dressing of lemon juice, rice vinegar, soy sauce and ginger finishes the salad.

The salad components can be prepared ahead of time, allowing you to toss and serve it quickly for a weeknight supper. Full of texture and flavor, you get a little taste of the sea in every bite.

Nori Quinoa Salad
Serves 4

1 tablespoon grapeseed or other neutral oil
Juice of 1/2 lemon
4 tablespoons rice wine vinegar
3 tablespoons soy sauce or tamari
2 tablespoons fresh ginger, grated
1/2 teaspoon freshly ground black pepper
4 cups cooked quinoa (I used a mix of red and white), kept warm or reheated
5 sheets of nori, toasted and torn into strips or squares
6 ounces fresh spinach, rinsed and roughly chopped
4 ounces carrots, grated or peeled into ribbons
1 bunch of green onions, sliced
1/4 cup sesame seeds, toasted (I used a mix of white and black)
1 cup cooked or smoked salmon, flaked (optional)

Whisk together the oil, lemon juice, vinegar, soy sauce, ginger and black pepper. Place the warm quinoa in a large serving bowl. Add the squares of nori a few at a time, gently stirring to wilt them and being careful that they don’t clump up. Add all the spinach and stir to wilt, too. Mix in the carrots, green onions, sesame seeds and salmon and then drizzle the dressing over and toss gently. Serve warm.

Southwest Quinoa Salad

Earlier this month, we had the pleasure of celebrating the Bar Mitzvah of our family friend, Jake, as he turned 13 and became a Jewish adult. Following the service in the synagogue, a festive lunch is served for everyone attending. Usually this is a catered event, but more often now families are choosing to prepare the lunch themselves with the help of friends. I love it!

What a happy way to gather together. It makes me think of communities long ago, when women shared in the cooking for their families and baked bread in the town ovens. For Jake’s event, friends met in our synagogue kitchen and cooked away for 275 guests. Over a few days, we chopped, we laughed, we baked, we chatted and we stirred. We enjoyed creating this celebratory meal together.

There are quite a few talented cooks and bakers in our community, whose specialties are well loved. One such friend, Iris, makes the perfect quinoa – fluffy and flavorful – for her signature salad with a Southwest flair. She first cooks the quinoa with cumin, salt and pepper. I could happily eat it just like this, but Iris creates a salad bursting with so much taste that I always find myself eating many bowls of it ... and this time asking to share the recipe.

Black beans, corn, red pepper and an abundance of chopped herbs are mixed with the quinoa and simply dressed with lime juice and olive oil. Bliss. Each colorful bite bursts with the freshness of cilantro, mint and green onions. Crunchy and soft, zesty and satisfying, this salad makes a marvelous light lunch or an ideal side dish for grilled fish or chicken.

With special times such as this, I’m reminded again of what a gift it is to be part of such a vibrant, caring community. Mazel tov to Jake!

This week, with the horrific events at the Boston Marathon, I feel even more grateful for community. Boston is my hometown and I cheered along the Marathon route many times. I am heartbroken by this devastating tragedy and my thoughts and prayers are with the victims, their families and the city.

Southwest Quinoa Salad
Inspired by Iris Brumer
Serves 4

1 cup quinoa, rinsed (some brands are pre-rinsed, allowing you to skip this step)
1 3/4 cups water
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup mint, roughly chopped
1/2 cup cilantro, roughly chopped
1 bunch green onions, thinly sliced
1 red pepper, diced
1 1/2 cups cooked black beans (or a 15 ounce can of beans, drained and rinsed)
1 cup corn kernels (fresh or canned)
1 large garlic clove, minced
1-2 juicy limes
1 tablespoon olive oil

Combine the quinoa, water, cumin, salt and pepper in a medium sized sauce pan and bring to a boil. Cover the pan and lower the heat to a simmer. Let cook until the quinoa is soft and water is absorbed, about 13-15 minutes. Remove from the heat and keep covered for 5 minutes. Uncover and let cool. The quinoa can be made a day ahead and kept in the fridge. Bring to room temperature before proceeding.

Place the quinoa in a large serving bowl. Add the mint, cilantro, onions, red pepper, beans, corn and garlic. Squeeze the juice of one lime in and drizzle in the olive oil. Stir gently, taste for additional lime juice, salt and pepper and add more if needed.  Serve at room temperature.