Asian Flavored Quinoa Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - chicken broth or water
  • 3/4 cups - uncooked quinoa
  • 1 tablespoons - rice wine vinegar
  • 2 tablespoons - orange marmalade
  • 2 teaspoons - dark sesame oil
  • 1 tablespoons - fresh minced ginger root
  • 1 teaspoons - kosher salt
  • 1 cups - trimmed and halved sugar snap peas
  • 1 cups - shredded carrots
  • 1 cups - shredded red cabbage
  • 1 - small sweet red pepper, thinly sliced
  • 3 tablespoons - fresh chopped cilantro
  • 2 tablespoons - thinly sliced scallions
  • 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.

    Brief Description

    Quinoa salad with snap peas, carrots, cabbage and red peppers in an orange marmalade seasoned vinaigrette.

    Main Ingredient:


    Category:  Beverages

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 15 min


    6 points per serving.


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    Posted On:

    May 9, 2020

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