Photo of Asian-Flavored Quinoa Salad by WW

Asian-Flavored Quinoa Salad

Points® value
Total Time
36 min
20 min
16 min
Quinoa is a good source of protein and makes a wonderful substitute for rice in salads. Buy the prerinsed variety to save time.*


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


3 tbsp(s)

Uncooked scallions

2 tbsp(s), thinly sliced

Sesame seeds

1 tbsp(s), toasted


  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.


*Check the box of quinoa you bought to see if it has been "prerinsed". If not, rinse the quinoa in a colander before cooking to remove its bitter outer coating. Use prepackaged coleslaw mix or shredded vegetables to speed the preparation of this dish.