Asian-flavored quinoa salad
7
Points®
Total time: 36 min • Prep: 20 min • Cook: 16 min • Serves: 4 • Difficulty: Easy
This colorful, healthy salad is made with sugar snap peas, carrots, cabbage, and red peppers that are flavored with rice-wine vinegar, orange marmalade, and sesame oil. Including quinoa helps make this salad into a more filling meal. Quinoa is a good source of protein and makes a wonderful substitute for rice in salads. Buy the prerinsed variety to save time. Just be sure to check the box of quinoa you bought to see if it has been "prerinsed." If not, you're going to have to rinse the quinoa in a colander before cooking to remove its bitter outer coating. Also, feel free to use prepackaged coleslaw mix or shredded vegetables to speed the preparation of this dish.
Ingredients
Canned chicken broth
1.5 cup(s)
Uncooked quinoa
0.75 cup(s)
Rice wine vinegar
1 Tbsp
Orange marmalade
2 Tbsp
Dark sesame oil
2 tsp
Fresh ginger
1 Tbsp
Kosher salt
1 tsp
Sugar snap peas
1 cup(s), whole
Shredded carrots
1 cup(s)
Shredded red cabbage
1 cup(s)
Red bell pepper(s)
1 small
Cilantro
3 Tbsp
Uncooked scallion(s)
2 Tbsp
Sesame seeds
1 Tbsp
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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