Asian-Flavored Quinoa Salad
6
Points®
Total time: 36 min • Prep: 20 min • Cook: 16 min • Serves: 4 • Difficulty: Easy
Quinoa is a good source of protein and makes a wonderful substitute for rice in salads. Buy the prerinsed variety to save time.*
Ingredients
Chicken broth
1½ cup(s), or water
Uncooked quinoa
¾ cup(s)
Rice wine vinegar
1 tbsp(s)
Orange marmalade
2 tbsp(s)
Dark sesame oil
2 tsp(s)
Ginger root
1 tbsp(s), fresh, minced
Kosher salt
1 tsp(s)
Uncooked sugar snap peas
1 cup(s), sugar snap peas, trimmed and halved
Shredded carrots
1 cup(s)
Shredded red cabbage
1 cup(s)
Red bell pepper
1 small, thinly sliced
Cilantro
3 tbsp(s)
Uncooked scallions
2 tbsp(s), thinly sliced
Sesame seeds
1 tbsp(s), toasted
Instructions
1
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.
2
Meanwhile, to make dressing, in a small bowl, whisk together vinegar, marmalade, oil, ginger and salt; set aside.
3
After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.
4
Remove pan from heat and stir in carrots, cabbage, peppers and dressing; mix to thoroughly combine. Garnish with cilantro, scallions and sesame seeds. Serve warm, room temperature or chilled. Yields about 1 heaping cup per serving.
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