Asian Quinoa Cabbage Salad
- Number of Servings: 4
Ingredients
1-1/2 cups canned chicken broth, or water 3/4 cup uncooked quinoa, rinsed1 Tbsp rice wine vinegar 2 Tbsp sugar free orange marmalade 2 tsp dark sesame oil 1 Tbsp ginger root, fresh, minced 1 tsp kosher salt 1-1/2 cups shredded carrot(s) 1-1/2 cups shredded red cabbage 1 small sweet red pepper, thinly sliced 2 Tbsp cilantro, fresh, chopped 2 Tbsp uncooked scallions, thinly sliced 1 Tbsp sunflower 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 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.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user WHATWOULDRUTHDO.
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.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user WHATWOULDRUTHDO.
Nutritional Info Amount Per Serving
- Calories: 211.9
- Total Fat: 6.5 g
- Cholesterol: 1.9 mg
- Sodium: 541.2 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 7.6 g
- Protein: 6.6 g
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