Asian-Flavored Quinoa Salad
- Total Time
Quinoa is a good source of protein and makes a wonderful substitute for rice in salads. Buy the prerinsed variety to save time.*
canned chicken broth1 ½ cup(s), or water
uncooked quinoa¾ cup(s), *
rice wine vinegar1 Tbsp
orange marmalade2 Tbsp
dark sesame oil2 tsp
ginger root1 Tbsp, fresh, minced
kosher salt1 tsp
uncooked sugar snap peas1 cup(s), trimmed and halved
shredded carrot(s)1 cup(s)
shredded red cabbage1 cup(s)
sweet red pepper(s)1 small, thinly sliced
cilantro3 Tbsp, fresh, chopped
uncooked scallion(s)2 Tbsp, thinly sliced
sesame seeds1 Tbsp, toasted
- 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, to make dressing, in a small bowl, whisk together vinegar, marmalade, oil, ginger and salt; set aside.
- 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.
- 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.