This yummy salad comes from last weeks “Weight Watchers Weekly”. Lately, I have really been enjoying new, flavorful and satisfying salads. This one definitely fits the bill. The quinoa gives it some protein, the vegetables are packed with vitamins and crunch, and the marmalade in the dressing gives it a subtle citrus flavor. Plus, it looks like a rainbow in your bowl. You could even add some shredded chicken to make it a more substantial meal (of course you would need to add the WW points!)
I’m thinking of increasing the rice wine vinegar to 2 tablespoons the next time I make it, just to give it a bit more tang.
Want more recipes featuring quinoa? Check out these posts: Southwestern Chipotle Quinoa Salad and Quinoa and Black Bean Salad.
Asian Inspired Quinoa Salad
- 1 1/2 cups vegetable stock (or chicken stock or water)
- 3/4 cup uncooked quinoa, rinsed well
- 1 Tbsp. rice wine vinegar
- 2 Tbsp. orange marmalade
- 2 tsp. dark sesame oil
- 1 Tbsp. fresh, minced or grated ginger root
- 1 tsp. salt
- 1 cup sugar snap peas, cut in half on the diagonal
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 red pepper, thinly sliced
- 2 Tbsp. thinly sliced green onions
- 3 Tbsp. fresh chopped cilantro
- 1 Tbsp toasted sesame seeds
Combine broth and quinoa in a small saucepan and bring to boil over high heat Reduce to low, cover and simmer 10 minutes. Add snap peas to quinoa and stir. Cover and simmer on low until most of the liquid has been absorbed, about 5 minutes.
To make dressing, combine rice wine vinegar, marmalade, sesame oil, ginger and salt in a small bowl; set aside.
In a large bowl, place carrots, cabbage and red peppers. Add quinoa and snap peas and dressing. Stir to combine. Garnish with cilantro, green onions and sesame seeds Serve warm, at room temperature or chilled.
4 servings, each a heaping cup. Weight Watchers reports that each serving has 6 pts+.