Asian-Flavored Quinoa Salad

Asian-Flavored Quinoa Salad
Asian-Flavored Quinoa Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cup(s) canned chicken broth, or water

  • 3/4

    cup(s) uncooked quinoa, *

  • 1

    Tbsp rice wine vinegar

  • 2

    Tbsp orange marmalade

  • 2

    tsp dark sesame oil

  • 1

    Tbsp ginger root, fresh, minced

  • 1

    tsp kosher salt

  • 1

    cup(s) uncooked sugar snap peas, trimmed and halved

  • 1

    cup(s) shredded carrot(s)

  • 1

    cup(s) shredded red cabbage

  • 1

    small sweet red pepper(s), thinly sliced

  • 3

    Tbsp cilantro, fresh, chopped

  • 2

    Tbsp uncooked scallion(s), thinly sliced

  • 1

    Tbsp sesame seeds, toasted

Directions

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.

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