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Asian-Flavored Quinoa Salad

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Asian-Flavored Quinoa Salad 0 Picture

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

Details

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.

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