Tuesday, February 14, 2012

Asian Quinoa Salad

As I mentioned in my burger post, I recently guest-posted for Beth of Eat.Drink.Smile. while she spends time with her little bundle of joy.  I got to meet him when I delivered this quinoa salad for her.

I knew I wanted to bring her a dish that would be well rounded in vegetables, protein, but also have flavor so you’d want to eat it!  Personally when I look for healthy fuel for my body, I think of quinoa, because it’s a great source of protein.  I thought about bringing her my favorite quinoa dish, but I wanted to something with more veggies.  So, I turned to my bookmarked recipes and found one from Weight Watchers.  I’ve made another quinoa recipe from Weight Watchers and loved it, so I thought I’d give this one a go.  To add a bit more visual pop, I used a mixture of red & white quinoa.  As far as I know, there’s no added nutritional value in red quinoa.  I liked the flavor of this, but felt it needed a bit more pop, so I added some lime juice & zest to perk it up. Unfortunately, the red cabbage (which is often more purple than red) will turn the quinoa a purple/gray color before too long.  It’s a good thing I snapped the photos right after making it!  I liked this dish, and loved all the veggies.  I will say, I think when I make this again, I’ll just sub shelled edamame for the sugar snap peas.  I love edamame, and that way I wouldn’t need to spend the time trimming the sugar snap peas.  If you were to use edamame, and a bag of cabbage mix, this meal would come together even quicker!  I’m glad I have another quinoa dish in my reportoire!

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Asian Quinoa Salad


Yield: Approximately four servings, about 1 heaping cup each

You could simplify this recipe by using bagged coleslaw mix.

Ingredients:

1 1/2 cup(s) canned chicken broth, or water
3/4 cup uncooked quinoa, well-rinsed
1 Tbsp rice wine vinegar
2 Tbsp orange marmalade
2 tsp dark sesame oil
1 Tbsp ginger root, fresh, minced
1 tsp kosher salt
zest and juice of 1 lime
1 cup uncooked sugar snap peas, trimmed and halved, OR shelled edamame
1 cup shredded carrots
1 cup shredded red cabbage
1 small sweet red pepper, thinly sliced
3 Tbsp cilantro, fresh, chopped
2 Tbsp uncooked scallions, thinly sliced
1 Tbsp sesame seeds, toasted

Directions:

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, salt and lime zest & juice; set aside.

After quinoa has cooked for 10 minutes, toss in snap peas (or edamame) 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.

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10 Responses to “Asian Quinoa Salad”

  1. 1
    Jessica — February 14, 2012 @ 10:14 pm

    This sounds delicious! With the move coming up, my kitchen is almost completely packed and we have been eating take out every night. I am going to be in in desperate need of something healthy and tasty this weekend!!

  2. 2
    itchbay — February 14, 2012 @ 10:36 pm

    Oh, that looks delicious. I’m always looking for interesting way to incorporate quinoa into more meals.

  3. 3
    Cassie — February 15, 2012 @ 10:45 am

    This sounds awesome, Erin. I’m obsessed with quinoa and these flavors are right up my alley!

  4. 4
    Corrie — February 15, 2012 @ 10:46 am

    I’m slowly venturing into the wonderful world of quinoa. I’ll have to try this — looks great!!

  5. 5
    Beth — February 15, 2012 @ 12:19 pm

    We loved both the quinoa dishes – they were such a nice change of pace from the heavy foods we’d been getting. I do have to say though that your favorite, the Lemon Cumin Quinoa with Avocado, Raisins, and Apricots was also MY favorite!

    I will be making a batch of it as soon as my life is back to normal!!

  6. 6
    elizabeth — February 15, 2012 @ 12:39 pm

    This sounds like such a great combo of flavor to go with the quinoa! Thanks for sharing, Erin!

  7. 7
    Grishma @ Zaikazabardast — February 17, 2012 @ 5:02 pm

    Lovely and super healthy! Bookmarked it!

  8. 8
    chelsea lyn — February 21, 2012 @ 5:09 pm

    i am your newest follower! I just caught myself scrolling and scrolling and scrolling…. and pinning on pinterest! love your recipes!

  9. 9
    Jen @ BeantownBaker.com — February 21, 2012 @ 8:12 pm

    I love quinoa too. Such a great filler and protein source. This looks perfect for a new mama.

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