Warm Quinoa & Broccoli Salad With Carrot-Ginger Dressing

Name: Warm Quinoa & Broccoli Salad With Carrot-Ginger Dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 serving(s)
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

Submitted by kelly in TO

"The daily green."

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Ready In:: 20mins
Ingredients:: 10
Serves:: 6

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

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.
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.
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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Reviews

I made this for tonight's holiday dinner. I agree with ChefTweaker's suggestion of doubling the dressing-and also I think not using as much quinoa might help as well. Otherwise-this was quite tasty and a great filling-low calorie dish. I'll make it again :-)

Shaari23
As written this was only a 3 star for me but it only took a minor change to bump it up to four. I had to double the dressing! After the quinoa cooked... I knew I'd made a mistake. Out of our family of 4, I'm really the only one who will eat it. Even then, I'm not always a fan. I'm going to have trouble eating it all. (It made about 6 cups) If I make this again, I will half the quinoa but leave all the other amounts the same. It has nice color, the orange flecks are pretty from the carrot. I think it would benefit from some diced red pepper as well to give it even more color. The flavors would blend well with a bit of cilantro. For my leftovers, I'm considering adding some pomegranate seeds.

Chef Tweaker

RECIPE SUBMITTED BY

kelly in TO

Hello! I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby... I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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