Hello K and K Test Kitchens followers! This is the other K for a change, the oldest and wider of the two K, yes the mother! With summer upon us and bathing suit weather just around the corner (I am in the Pacific Northwest, so we are still waiting for sunshine), I decided to go back to my trusted weight loss company, Weight Watchers. As a life time member, I often go back to keep myself in check to lose the unwanted pounds. So at one of my recent meeting, everyone was raving about this Asian Quinoa Salad. Believing that I did not like quinoa, I was skeptical but thought I would try it and see if the WW attendees were correct. During the preparation, I thought there was no way the dressing would provide enough moisture, but I was wrong. This salad was delicious with a nice crunchy taste. I made one substitution and that was a replacement of the orange marmalade with fresh squeezed orange juice instead. I did this as I did not have it on hand. I served it with teriyaki marinated flank steak and the salad really complimented the meat flavors. The entire menu with preparations was ready is less than 30 minutes as I bought the meat already marinated. So this will be my go to potluck staple this summer as I know it is a lowfat alternative to summer parties and the salad is filling and healthy. Happy Cooking to you all! Kim
PS the ginger root can be cut back as it almost overpowered the other flavors.
Asian-Flavored Quinoa Salad
Weight Watchers Recipe
Course: side dishes
PointsPlus™ Value: 6
Preparation Time: 20 min
Cooking Time: 16 min
Level of Difficulty: Easy
Quinoa is a good source of protein and makes a wonderful substitute for rice in salads. Buy the prerinsed variety to save time.*
1 1/2 cup(s) canned chicken broth, or water
3/4 cup(s) uncooked quinoa, *
1 Tbsp rice wine vinegar
2 Tbsp orange marmalade
2 tsp dark sesame oil
1 Tbsp ginger root, fresh, minced
1 tsp kosher salt
1 cup(s) sugar snap peas, trimmed and halved
1 cup(s) shredded carrots
1 cup(s) shredded red cabbage
1 small sweet red pepper(s), thinly sliced
3 Tbsp cilantro, fresh, chopped
2 Tbsp scallion(s), thinly sliced
1 Tbsp sesame seeds, toasted
In a small saucepan, combine broth and quinoa; bring to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes.
Meanwhile, to make dressing, in a small bowl, whisk together vinegar, marmalade, oil, ginger and salt; set aside.
After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.
Remove pan from heat and stir in carrots, cabbage, peppers and dressing; mix to thoroughly combine. Garnish with cilantro, scallions and sesame seeds. Serve warm, room temperature or chilled. Yields about 1 heaping cup per serving.
*Check the box of quinoa you bought to see if it has been "prerinsed". If not, rinse the quinoa in a colander before cooking to remove its bitter outer coating.
*Use prepackaged coleslaw mix or shredded vegetables to speed the process.