WEIGHT WATCHERS ASIAN-FLAVORED QUINOA SALAD (dr oz)

By ctozzi

Quinoa is a good source of protein & makes a wonderful substitute for rice in salads. Buy the pre-rinsed variety to save time.

Ingredients

• 1.5 cups chicken broth
• 3/4 cup uncooked quinoa
• 1 tablespoon rice wine vinegar
• 2 tablespoons orange marmalade
• 2 teaspoon dark sesame oil
• 1 tablespoon ginger root, minced
• 1 teaspoon kosher salt
• 1 cup sugar snap peas, trim, halved
• 1 cup shredded carrots
• 1 small sweet red pepper, thin slice
• 1 cup shredded red cabbage
• 2 tablespoons scallion, thinly sliced
• 3 tablespoons cilantro, fresh, chopped
• 1 tablespoon toasted sesame seeds

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 10 minutes.

TO MAKE DRESSING:

In a small bowl, whisk together vinegar, marmalade, oil, ginger and salt; set aside. After quinoa has cooked 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of liquid has been absorbed, about 5-6 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.
*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.