Asian Quinoa-Vegetable Salad

Name: Asian Quinoa-Vegetable Salad Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 3 cups of cooked quinoa (= 0.75 cups of dry quinoa plus 1.5 cups of vegetable broth to cook it in); 1 TBS of rice wine vinegar; 1 TBS of orange marmalade; 2 tsp of dark sesame oil; 1 TBS of minced ginger; 1 tsp of kosher salt; 1 cup of sugar snap peas trimmed and halved; 1 cup of shredded red cabbage; 1 cup of shredded carrots; 1 small sweet red bell pepper; 1 scallion; 3 TBS cilantro; 1 TBS of sesame seeds toasted

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 4

Ingredients

3 cups of cooked quinoa (= 0.75 cups of dry quinoa plus 1.5 cups of vegetable broth to cook it in)1 TBS of rice wine vinegar1 TBS of orange marmalade2 tsp of dark sesame oil1 TBS of minced ginger1 tsp of kosher salt1 cup of sugar snap peas, trimmed and halved1 cup of shredded red cabbage1 cup of shredded carrots1 small sweet red bell pepper1 scallion3 TBS cilantro1 TBS of sesame seeds, toasted

Directions

1. If you haven't already, cook your quinoa in vegetable broth. (It has more flavor than cooking it in water).
2. Combine the rice wine vinegar, orange marmalade, sesame oil, minced ginger, and salt in a small bowl. Whisk to create dressing, and set aside.
3. Chop the scallion and thinly slice the red pepper. Place both in a large bowl along with the cooked quinoa, sugar snap peas, shredded cabbage, and shredded carrots. Stir to mix thoroughly.
4. Pour the dressing into the bowl and mix all ingredients.
5. Serve warm (garnished with cilantro and toasted sesame seeds) or refrigerate and serve chilled. If serving chilled, add the cilantro and toasted sesame seed garnish prior to serving.

Serving Size:�Makes four 1-cup (heaping) servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 210.3
Total Fat: 5.2 g
Cholesterol: 0.0 mg
Sodium: 954.2 mg
Total Carbs: 34.3 g
Dietary Fiber: 4.9 g
Protein: 6.1 g

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