Asian Quinoa Salad

By Hapemom

Quinoa is a good source of protein and makes a wonderful substitute for rice in salads. Buy the prerinsed variety to save time.
4 points /4 servings

Ingredients

• DRESSING:
• 1 Tbsp rice wine vinegar
• 2 Tbsp orange marmalade
• 2 tsp dark sesame oil
• 1 Tbsp ginger root, fresh, minced
• 1 tsp kosher salt
• QUINOA:
• 1 1/2 cup(s) canned chicken broth, or water
• 3/4 cup(s) uncooked quinoa *
• SALAD:
• 1 cup(s) sugar snap peas, trimmed and halved
• 1 cup(s) shredded carrots
• 1 cup(s) shredded red cabbage
• 1 small sweet red pepper(s), thinly sliced
• 3 Tbsp cilantro, fresh, chopped
• 2 Tbsp scallion(s), thinly sliced
• 1 Tbsp sesame seeds, toasted
• NOTES:
• *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.

Details

Servings 4

Preparation

Step 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.

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.