Watercress and Forbidden Rice Salad with Ginger Vinaigrette

Bahan-bahan (3 porsi)

• 1 inch nub of ginger, grated or finely chopped (grate it on a Microplane and you won’t have to peel it!)
• 3 cloves garlic, pressed
• 2 tablespoons rice wine vinegar
• ¼ cup quality peanut oil, olive oil or vegetable oil
• 2 teaspoons toasted sesame oil
• 2 ½ teaspoons reduced-sodium tamari or soy sauce
• ½ teaspoon agave nectar
• big pinch red pepper flakes
• 1 big bunch watercress, very roughly chopped
• 1 yellow or orange bell pepper, chopped
• 2 to 3 stalks of celery, thinly sliced and roughly chopped
• ¼ cup green onion, chopped (include both white and green parts)
• 1 ½ cups shelled edamame (I used frozen)
• 1 ½ cups cooked forbidden rice or wild rice (use ¾ cup rice to 1 ½ cup water)