Black Quinoa Asian Slaw
One of my favorite places to grocery shop is Whole Foods Market. Everything they have in my opinion is incredible. Walking into the produce section is like walking into a carnival of bright, fresh, fruits and vegetables stacked neat and clean but in perfect view and reach for everyone. With samples galore and the friendliest staff ever.
Of course, you do pay a premium for the quality but it’s worth it to go when you can.
The other day I arrived just after the lunch hour. I was starved having not had anything to eat since 6:30am. I looked at the soups and although it was chilly out I felt like something light and refreshing. I headed over to the prepared foods section and their Black Quinoa Asian Slaw caught my eye. It was positively stunning with the black balancing the bright vegetables and fruit mixed in. The woman behind the counter said it was delicious so I tried it. AMAZING!!!!
Of course after coming home I looked at the ingredients and then got online to see if that recipe was posted anyplace. I found it! I went back out to Whole Foods to get some Black Quinoa and the other ingredients. I had the regular pale quinoa but the black made this dish stand out.
- Quinoa is the only grain that is a complete protein, with all eight essential amino acids
- Has a rich color and unique texture, adding value to any plate.
- Has an earthy somewhat nutty flavor and crunchy texture
- It’s been called the “Mother Grain” by the ancient Incas, and a staple in their diet
- Quinoa is Kosher
- Perfect addition to all cuisines and vegetarian dishes
- High in potassium which helps control blood pressure
- Wheat and gluten free which is great for those suffering with celiac disease or wheat allergies
- Low on the glycemic index, which means it won’t spike blood sugar levels because it enters our bodies at an even rate keeping us full longer
- High in fiber
Note: Some caution must be taken however, when prepping your quinoa. Because the grains are covered with “Saponin” a naturally occurring chemical compound common to plants, you must be careful to remove it. (Saponin functions as a natural pest control by being virtually unpalatable, preventing birds and insects from eating it). If not removed (by simply rinsing it well under water in a fine mesh sieve prior to cooking), it will taste bitter and can have minor toxic effects, causing stomach aches and sometimes vomiting. A good rinse before cooking (being sure the water runs clear) and even after will insure that all the Saponin is removed. Leaving you with a healthy, nutritious and delicious grain to eat.
Black Quinoa Asian Slaw
- 8 oz Black Quinoa
- 2 c. water
- 4 oranges, segmented
- 2 c. red cabbage, shredded
- 1 c. snap peas, bias cut
- 1 c. carrots, shredded
- 1 c. scallions, bias cut
- 1 mango, small dice
- 1/2 c. fresh cilantro, rough chopped
- 2 T fresh ginger, minced
- 1/2 c. orange juice, reserved from orange segment
- 1 t Sriracha sauce
- 1/4 c. rice wine vinegar
- 1/4 c. sesame oil
- sesame seeds to garnish, toasted
1. Rinse Black Quinoa under cold water until water runs clear. Place Black Quinoa in boiling water and simmer for 12-15 minutes. Rinse again.
2. In a small bowl combine orange juice, rice wine vinegar and ginger. 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,mangos, and cilantro.
4. Fold in dressing and let chill in fridge until ready to serve. To serve, garnish with toasted sesame seeds if desired.
I think this is delicious on it’s own but would be a great addition to any meal as a side dish or with chicken or fish added to it.
Beautiful, Nutritious and Delicious!
Here are more Quinoa recipes you might like to try.