This one is inspired by a local joint here in Spokane. It is an Asian restaurant serving up some unique and delicious eats. There is one thing on their menu that stands out as an all star. It is this amazing sauce which they call Osaka sauce. After my transition to gluten-free living I could no longer enjoy this delectable sauce as it contained soy sauce and is cooked in a gluten filled environment. So, I sneakily asked a server a few questions about the sauce intending to cook up a recipe of my own. I’m sure she saw right through my ploy – I have an inability to be sneaky, but she kindly shared the information with me anyway.
The sauce is very unique. I haven’t come across another like it. It is a ginger and mustard sauce, not particularly traditional to Asian cuisine, but it is reminiscent of the cuisines flavor profile. It is a ginger and mustard sauce with notes of garlic and sesame. I would eat it on just about anything. After testing the sauce recipe several times making tweaks here and there to get it just right, I combined it with some quinoa and veggies to make a salad meal. This one was a bit hit with all the housemates and will be sure to make a regular appearance in our humble abode.
- 1 cup quinoa , rinsed
- 1 cup frozen edamame , defrosted
- 2 medium carrots , sliced thinly into rounds
- 1 1/2 cups shredded purple cabbage
- 2 scallions , sliced into rounds
- 1/4 cup cilantro , rough chopped
- 1/3 cup cashews , rough chopped
- Juice from 1 lemon
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons coconut aminos OR liquid aminos OR gluten-free tamari
- 1 clove garlic , minced
- 4 tablespoons finely minced ginger
Bring 2 cup of water and a generous pinch of salt to a boil. Stir in the quinoa. Cover and reduce to a simmer. Simmer for 18 minutes or until the quinoa has absorbed all of the water. Remove the lid and cover the pot with a clean dish towel. Place the lid back on the pot over the towel. Let the quinoa sit like this for 10 minutes. This allows the excess moisture to evaporate and be absorbed by the towel. It results in a fluffier and all around more delicious quinoa.
While the quinoa is cooking combine the lemon juice, sesame oil, olive oil, mustard, soy sauce, garlic, and ginger in glass jar with a screw top lid. Screw on the lid an shake vigorously to combine. Set aside.
In a large bowl combine the edamame, carrots, purple cabbage, scallions, cilantro, and cashews. Add in the cooked quinoa. Toss the salad with all of the dressing. This salad can be served warm or chilled and stores well in the refrigerator.
For a nut-free version simply omit the cashews.