red quinoa salad with lime and soy dressing

1 cup red quinoa
1 tbsp lime juice
freshly squeezed
2 tbsp soy sauce
preferably usukuchi if available, otherwise use low sodium soy sauce
1 tsp sesame oil
1 whole tomato
1 whole avocado
1/4 tsp kosher salt
or to taste
2 stalks green onion
daikon sprouts
We'll often make this recipe with leftover quinoa, dressing and daikon sprouts from Wine Kitchen's big eye tuna crudo. We like this salad so much that we now make it whether we end up making the tuna crudo or not.
Cook the quinoa per package directions. We sometimes cook it in the rice cooker. Fluff with a fork and cool to room temp. We sometimes prepare the quinoa the night before and store it in the fridge.
Prepare the dressing by combining lime, soy sauce, and sesame oil. You can whisk this together in a measuring cup or put it all in a jar, seal it, and shake it.
Chop the tomato and avocado, then sprinkle them with salt. Combine them with the quinoa and green onions. Toss with just enough dressing to lightly coat and moisten the ingredients. Don't feel compelled to use all of the dressing if you don't need it.
Top with daikon sprouts. Share and enjoy!
Usukuchi soy sauce is lighter in color. We've found that our local Korean market has the best prices for usukuchi soy sauce.