Refreshing Black Quinoa Asian Slaw: A Vibrant Side Dish
45
min
235
Calories
11g
Fats
33g
Carbs
6g
Protein
Dive into this Refreshing Black Quinoa Asian Slaw, a vibrant blend of crunchy vegetables and exotic fruits, dressed in a tangy sesame-ginger vinaigrette. Perfect for The Fourth of July or any summer gathering, this gluten-free, vegan delight is not only nourishing but also a feast for the eyes. Ready in 45 minutes, it's a surefire way to impress your guests with minimal effort!
Ingredients:
Step 1: Prepare Quinoa
Kickstart our delectable slaw by thoroughly rinsing 1 cup of black quinoa under cold water to rid it of any impurities. This small, yet significant step ensures that your quinoa is perfectly light and fluffy, not gummy. Bring 2 cups of water to a rolling boil in a medium-sized pot and gently add your quinoa. Reduce the heat to a simmer, letting it cook uncovered for about 12 to 15 minutes. Once cooked, drain it well and give it another quick rinse under cold water. This prepares the quinoa to soak up the delicious dressing we'll mix in later.
Pro Tip: Rinse quinoa in a fine mesh strainer for best results
Step 2: Whisk Together Dressing
While the quinoa is cooling, grab a small bowl to prepare your dressing. Combine 1/4 cup of fresh orange juice with 2 tablespoons of rice vinegar and 1 tablespoon of grated ginger. Begin whisking and slowly pour in 1/3 cup of sesame oil, creating a glossy, emulsified dressing that’s bursting with zesty and earthy notes. This dressing is the secret sauce that brings our Asian slaw to life, marrying all the fresh and delicious ingredients together harmoniously. Allow the dressing to sit for a bit to let all the flavors mingle and intensify.
Pro Tip: Whisk patiently for a smooth, well-emulsified dressing
Step 3: Combine Slaw Ingredients
In a large bowl, toss together the cooled quinoa, 2 cups of shredded red cabbage, 1 cup of sliced snap peas, 1 cup of julienned carrots, 1/2 cup of sliced scallions, 1 cup of cubed mango, and 1/4 cup of chopped cilantro. The vibrant colors and textures of these ingredients not only make this dish visually appealing but ensure a delightful crunch and a burst of flavor with every bite. The fresh mango adds a sweet, tangy contrast to the crisp vegetables, making this slaw anything but ordinary.
Pro Tip: Cut vegetables and fruit in uniform sizes for an even mix
Step 4: Dress the Slaw and Chill
Fold the prepared dressing gently into the slaw, ensuring every piece of vegetable and quinoa is coated in the tangy mixture. Transfer the bowl to the refrigerator and let it chill for at least 10 minutes. This not only helps cool the dish but allows the flavors to meld beautifully, giving you a refreshing and aromatic side dish. The slaw can be made a few hours ahead of time, making it a convenient option for gatherings.
Pro Tip: Letting the slaw chill enhances its flavor. Make ahead for convenience!
Step 5: Serve and Enjoy
Once chilled to perfection, take your slaw out of the refrigerator and give it a good mix. Garnish it with a tablespoon of toasted sesame seeds right before serving for an added nutty crunch and a professional touch. This Black Quinoa Asian Slaw is not just a feast for the taste buds but also a visual treat, making it an absolute delight for any occasion, especially summer gatherings and festive celebrations like the Fourth of July. Serve it alongside your favorite grilled dishes for a memorable meal that's sure to impress.
Pro Tip: Garnish with sesame seeds right before serving for the freshest taste
