Warm Quinoa And Broccoli Salad With Carrot Ginger ... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Good Housekeeping - an interesting salad with an Asian flair. Quinoa has only recently become available in my area (I live in a small town) so I'm always looking for ways to use it. This is nice with teriyaki kebabs of chicken, onion, and peppers. Ingredients:
1 1/2 c. quinoa |
3 1/4 c. plus 3 tbsp. water |
salt |
1 bag - 10 oz. broccoli florets |
2/3 c. chopped carrot (about 1 large) |
3 tbsp. finely chopped, peeled, fresh ginger |
3 tbsp. vegetable oil |
2 tbsp. seasoned rice vinegar |
2 tsp. soy sauce |
2 tsp. sesame oil |
Directions:
1. In sieve, rinse quinoa with cold running water. In 3 - quart saucepan, combine quinoa, 3 cups water, and 1/2 tsp. salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 min. or until water is absorbed. Transfer quinoa to large bowl.
2. Meanwhile, place broccoli and 1/4 c. water in microwave-safe medium bowl; cover and cook in microwave oven on High 4 - 5 min. 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 TBSP. water, and 1/4 tsp. salt; blend until pureed. Add to quinoa and broccoli and toss to combine. Serve salad warm or at room temperature.
4. * I found that the warm ingredients really absorbed the dressing, so I would suggest mixing up twice the dressing. Pour half on the salad and taste, then add additional dressing to your liking.
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