My friend Leigh sent me this recipe, because she knows that I love quinoa recipes. I already had grand plans for dinner tonight, but this seemed like it would be a great side dish for our meal. The initial recipe came from here, and after I clarified a typo with the person who posted it (she initially had 2-3 cups of water listed instead of Tablespoons), it was a remarkably simple recipe to make. I didn't take a picture of it by itself, so you'll have to look at this post to see it.
Quinoa Asian Slaw
- 1/2 cup quinoa
- 1 cup water
- 1 cup cabbage purple, and green
- 1/2 cup carrots shredded
- 1/4 cup green onions
- 1/4 cup green pepper
- 1 Tablespoon natural peanut butter
- 1 teaspoon fresh ginger minced
- 2-3 Tablespoons water
- 2 teaspoons soy sauce
- 1/2 Tablespoon sugar
- 2 Tablespoons Hoisin sauce
- In a pot, combine rinsed quinoa with the water and bring to a boil. Reduce to a simmer, cover, and let sit for 15 minutes until all the water has been absorbed.
- Combine with cabbage, onions, and peppers in a large bowl.
- In a small bowl, whisk together sauce ingredients.
- Pour over slaw mixture and stir well to combine.
- Cover, refrigerate and let cool for 1-2 hours until quinoa is cold and flavors have had a chance to blend together. Eat as a side or as a whole meal!
I doubled the recipe, and replaced the peppers with more cabbage and carrots and green onions. I also used a blender instead of a whisk for the sauce, which made it much quicker.