Black Quinoa Asian Slaw Tell a Friend

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


For the slaw:
  • 8 ounces - black quinoa
  • 2 cups - water
  • 2 cups - red cabbage, shredded
  • 1 cups - snap peas, bias cut
  • 1 cups - carrots, shredded
  • 1 cups - scallions, bias cut
  • 1 - mango, diced small
  • 1/2 cups - fresh cilantro, roughly chopped
  • - Toasted sesame seeds, to garnish
  • For the dressing:
  • 1/2 cups - orange juice
  • 1/4 cups - rice wine vinegar
  • 2 tablespoons - fresh ginger, minced
  • 1 teaspoons - Sriracha sauce
  • 1/4 cups - sesame oil
  • Directions:

    1. Rinse black quinoa under cold water until water runs clear.  Place black quinoa in boiling water and simmer for 12-15 minutes.

    2. In a small bowl combine orange juice, rice wine vinegar, ginger and Sriracha sauce.  Slowly whisk in sesame oil to create an emulsion.  Set aside to incorporate flavors in dressing.

    3. In a large bowl combine black quinoa, red cabbage, snap peas, carrots, scallions, mango, and cilantro.

    4. Fold in dressing and let chill in fridge. When ready to serve, garnish with toasted sesame seeds.

    Brief Description

    Spicy, crunchy and flavorful; worlds above cabbage and mayo "slaw". This dish can be a complete meal, with protein-rich quinoa and a wide range of veggies.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Asian

    Prep Time: 30 min
    Cook Time: 15 min


    If you can't get black quinoa, substitute any color quinoa available.


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    Posted On:

    July 17, 2014

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