Wednesday, May 22, 2013

Asian Quinoa Salad

I made this salad a few weeks back and can’t wait to try it again! We've just recently started eating quinoa, and this was the perfect salad to add to our dinner. 
The best part is that the quinoa is cooked in vegetable broth with fresh ginger, orange zest and orange juice, giving it this amazing flavor! Just throw in some veggies, almonds, and a delish dressing with honey and sesame oil and you have one incredibly satisfying salad. I’m glad I made enough for tasted even better the next day! 

Asian Quinoa Salad
Recipe adapted from The Fig Tree
1 and 1/2 cups of low-sodium vegetable stock
1 cup of uncooked quinoa, rinsed and drained
2 tablespoons of freshly grated ginger (divided)
1 teaspoon of freshly grated orange zest
juice of one small orange
2 tablespoons of rice wine vinegar
1 tablespoon of olive oil
1 tablespoon of sesame oil
1 tablespoon of honey
2 tablespoons low sodium soy sauce
1 cup of edamame; shelled
2 cups of broccoli slaw
1 cup of sliced almonds, toasted
1 tablespoon toasted sesame seeds

1. Place the vegetable stock, 1 tablespoon of grated ginger, grated orange zest, orange juice and rinsed quinoa in a medium sauce pot. Bring to a boil. Once boiling, reduce heat to a simmer and cover the pot. Cook the quinoa for 10 minutes.
2. Meanwhile, mix the rice wine vinegar, other tablespoon of grated ginger, olive oil, sesame oil, honey, and soy sauce in a small glass jar or container. Shake to combine.
3. After the quinoa has cooked for 10 minutes, turn off the heat. Toss in the edamame, and broccoli slaw. Return lid to pot and allow the veggies to steam with the quinoa for 5 minutes. Remove lid and allow mixture to cool to room temperature.
4. Toss the quinoa mixture with the salad dressing. Add in the sliced almonds. Garnish the salad with sesame seeds. Serve at room temperature.

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