Warm Quinoa & Broccoli Salad With Carrot-Ginger Dressing |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The daily green. Ingredients:
1 1/2 cups quinoa |
3 1/4 cups plus 3 tablespoons water |
salt |
1 (10 ounce) bag broccoli florets |
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 sesame oil |
Directions:
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 and broccoli and toss to combine. Serve salad warm or at room temperature.
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