Ingredients

  • 1 c. carrots, shredded
  • 1/2 c. fresh cilantro, rough chopped
  • 2 T fresh ginger, minced
  • 1 mango
  • 4 oranges, segmented
  • 8 oz Quinoa
  • 2 c. red cabbage, shredded
  • 1/4 c. rice vinegar
  • 1 c. scallions, bias cut
  • 1/4 c. sesame oil
  • sesame seeds
  • 1 t Sriracha sauce
  • 1 c. sugar snap peas
  • 3/4 cup water

Ready In 45 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Rinse black quinoa under cold water until water runs clear.
  • INGREDIENTS:

Step 2

  • Place black quinoa in boiling water and simmer for 12-15 minutes. Rinse again.In a small bowl combine orange juice, rice wine vinegar and ginger. Slowly whisk in sesame oil to create an emulsion. Set aside to incorporate flavors in dressing.In a large bowl combine black quinoa, red cabbage, snap peas, carrots, scallions, mangoes, and cilantro.Fold in dressing and let chill in fridge until ready to serve. To serve, garnish with toasted sesame seeds if desired.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 15 minutes