A dash of soy sauce and Asian sesame oil gives this easy to put together salad its unique flavor.
1 1/2 cups quinoa
3 1/4 cups plus 3 tablespoons water
1 bag (10 ounces) broccoli florets
2 medium tomatoes, chopped
2/3 cup chopped carrot (about 1 large)
3 tablespoons finely chopped peeled fresh ginger
3 tablespoons vegetable oil
2 tablespoons seasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons Asian sesame oil
1. In sieve, rinse quinoa with cold running water. In 3-quart saucepan, combine quinoa, 3 cups water and 1/2 teaspoon salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed. Transfer quinoa to large bowl.
2. Meanwhile, place broccoli and 1/4 cup water in microwave-safe medium bowl; cover and cook in microwave oven on high 4 to 5 minutes or until tender-crisp. Drain; add to quinoa in bowl.
3. In blender, combine carrot, ginger, vegetable oil, vinegar, soy sauce, sesame oil, remaining 3 tablespoons water and 1/4 teaspoon salt; blend until pureed. Add to quinoa, broccoli and tomatoes and toss to combine. Serve salad warm or at room temperature.
(based on individual servings)
Total Fat: 11 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 605 mg
Carbohydrates: 36 g
Fiber: 4 g
Protein: 7 g
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