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Recipe Detail

Asian Flavored Quinoa Salad

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Number of Servings:

Ingredients:

  1. 1 1/2 cups - chicken broth or water
  2. 3/4 cups - uncooked quinoa
  3. 1 tablespoons - rice wine vinegar
  4. 2 tablespoons - orange marmalade
  5. 2 teaspoons - dark sesame oil
  6. 1 tablespoons - fresh minced ginger root
  7. 1 teaspoons - kosher salt
  8. 1 cups - trimmed and halved sugar snap peas
  9. 1 cups - shredded carrots
  10. 1 cups - shredded red cabbage
  11. 1 - small sweet red pepper thinly sliced
  12. 3 tablespoons - fresh chopped cilantro
  13. 2 tablespoons - thinly sliced scallions
  14. 1 tablespoons - toasted sesame seeds

Directions:

In a small saucepan, combine broth and quinoa; bring to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes.

Meanwhile, make the dressing. In a small bowl, whisk together vinegar, marmalade, oil, ginger and salt; set aside.

After quinoa has cooked for 10 minutes, add snap peas to partially steam them; cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.

Remove pan from heat and stir in carrots, cabbage, peppers and dressing; mix until thoroughly combined.

Garnish with cilantro, scallions and sesame seeds.

May be served warm, at room temperature or chilled.

Yields about 1 heaping cup per serving.


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