Quinoa Salad with Peanut Dressing
1 cup quinoa
2 cups reduced-sodium, nonfat chicken broth
1 small (2 oz.) carrot, matchsticks or shredded
1/2 cup finely shredded red cabbage
1/4 cup green onions, ends trimmed, thinly sliced
2 tablespoons chopped fresh cilantro, plus fresh cilantro sprigs for garnish
2 tablespoons chunky peanut butter
3 tablespoons rice or cider vinegar
2 teaspoons reduced-sodium soy sauce
1 tablespoon fresh lemon juice
1 clove garlic, minced
2 teaspoons fresh ginger, minced
1/8-1/4 teaspoon dried red chili pepper flakes
- Rinse quinoa in a fine strainer and drain. Pour into 1 1/2 to 2 qt pan that has been set over medium heat. Cook the quinoa for 8 to 10 minutes, stirring often, until lightly browned. Add broth, and then bring to a boil over high heat. Reduce heat, cover and simmer until most of liquid is absorbed and quinoa is just tender. Drain and discard the remaining liquid. Let the quinoa cool completely.
- In a large bowl, combine quinoa, carrot, cabbage, green onion, and chopped cilantro.
- In a bowl, whisk together peanut butter, vinegar, soy sauce, lemon juice, garlic, ginger and pepper flakes until smooth. Pour peanut dressing over the quinoa mixture and stir gently.
- Serve immediately, or cover and chill up to 2 hours. To serve, mound mixture on a serving plate and garnish with cilantro sprigs.
Total calories 235
Fat 6 g
Cholesterol 0 mg
Protein 10 g
Carbohydrates 34 g
Sodium 450 mg
Fiber 5 g