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Asian Flavored Quinoa Salad Recipe

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This recipe for Asian Flavored Quinoa Salad, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nina Boldosser


1 1/2 cups chicken broth
3/4 cup uncooked quinoa*
1 tbsp. rice wine vinegar
2 tbsp. orange marmalade
2 tsp. dark sesame oil
1 tbsp. fresh, minced ginger root
1 tsp. kosher salt
cup trimmed and halved sugar snap peas
1 cup shredded carrots
1 cup shredded red cabbage
1 small sweet red pepper, thinly sliced
3 tbsp. fresh, chopped cilantro
2 tbsp. thinly sliced scallions
1 tbsp. toasted sesame seeds

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 the 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 stem them; cover and simmer until most of the liquid has been absorbed, about 5 - 6 minutes.

Remove pan from hear 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.

Note: *Check the box of quinoa you bought to see if it has been "pre-rinsed". If not, rinse the quinoa in a colander before cooking to remove its bitter outer coating.




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