Whole Foods Recipe, photo from At Home with Vicki Bensinger: http://www.vickibensinger.com/2011/10/black-quinoa-asian-slaw.html
Spicy, crunchy, and flavorful, this slaw is worlds above the cabbage-in-mayo concoction you may associate with "slaw." In fact, this dish makes a complete meal, with a wide range of vegetables and protein-packed quinoa.
1. Rinse black quinoa under cold water until water runs clear. Place black quinoa in boiling water and simmer for 12-15 minutes.
2. In a small bowl combine orange juice, rice wine vinegar, ginger and Sriracha sauce. Slowly whisk in sesame oil to create an emulsion. Set aside to incorporate flavors in dressing.
3. In a large bowl combine black quinoa, red cabbage, snap peas, carrots, scallions, mango, and cilantro.
4. Fold in dressing and let chill in fridge. When ready to serve, garnish with toasted sesame seeds.
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|Serving Size: 1 cup (215g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 63 (57%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 23.7mg||1 %|
|Potassium 249.2mg||7 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 9.2g|
|Protein 1.3g||2 %|
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Calories per serving: 110
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