Black Quinoa Asian Slaw

Rinse black quinoa under cold water until water runs clear. Place black quinoa in boiling water and simmer for 12-15 minutes.
In a small bowl combine orange juice, rice wine vinegar, ginger and Sriracha sauce. Slowly whisk in sesame oil to create an emulsion. Set aside to incorporate ﬂavors in dressing.
In a large bowl combine black quinoa, red cabbage, snap peas, carrots, scallions, mango, and cilantro.
Fold in dressing and let chill in fridge. When ready to serve, garnish with toasted sesame seeds.
Can’t get black quinoa? Substitute any color quinoa.

Banner Image:

IH Black Quinoa Asian Slaw.jpg

Grain:

Quinoa [1]

Ingredients:

For the slaw:

8 ounces black quinoa

2 cups water

2 cups red cabbage, shredded

1 cup snap peas, bias cut

1 cup carrots, shredded

1 cup scallions, bias cut

1 mango, diced small

½ cup fresh cilantro, roughly chopped

Sesame seeds, toasted, to garnish

For the dressing:

½ cup orange juice

¼ cup rice wine vinegar

2 tablespoons fresh ginger, minced

1 teaspoon Sriracha sauce

¼ cup sesame oil

Active time:

25 minutes + optional chilling

Yield:

7-8 cups

Nutrition:

Calories: 220 , Total Fat: 9 g, (Saturated Fat: 1 g), Sodium: 35 mg, Carbohydrate: 31 g, Fiber: 4 g, Protein: 5 g.

Author:

Recipe and photo courtesy of InHarvest [2].

Diet:

Vegetarian & Vegan Diet

Recipe tags:

Quick & Easy

Course:

Salads

Meal:

Lunch

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

Spicy, crunchy, and ﬂavorful, this slaw is worlds above the cabbage-in-mayo concoction you may associate with “slaw.” In fact, this dish makes a complete meal, with a wide range of vegetables and protein-packed quinoa.