Add shelled pistachios, almonds and shelled sunflower seeds to a dry pan and toast just until warm and golden. Set aside. to cool. Roughly chop pistachio nuts and almonds.
Make the Ginger Tamari Sauce: In a food processor, mix ginger, garlic, tamari sauce, sesame oil, olive oil, honey and white pepper until emulsified. Taste and adjust seasoning as desired.
Add the cooked brown rice, cooked red quinoa, chopped red bell pepper, snow peas and baby corn to bowl.Add thawed frozen edamame and peas. Toss to mix well. Add the ginger tamari sauce, chopped pistachio nuts, almonds and sunflower seeds and toss well.
Enjoy Nutty Ginger Tamari Quinoa Salad either chilled, room temperature or even heated through for a delightful side dish or even hearty main vegan dish.
(Can keep up to 3 days in refrigerator, toss with additional ginger tamari sauce as desired)