Black Quinoa Asian Slaw

• For the slaw:
• 8 ounces black quinoa
• 2 cups Water
• 2 cups red cabbage, shredded
• 1 cup snap peas, bias cut
• 1 cup carrots, shredded
• 1 cup scallions, bias cut
• 1 mango, diced small
• 1/2 cup fresh cilantro, roughly chopped
• Sesame seeds, toasted, to garnishFor the dressing:
• 1/2 cup Orange juice
• 1/4 cup Rice wine vinegar
• 2 tablespoons fresh ginger, mince
• 1 teaspoon sriracha sauce
• 1/4 cup sesame oil

Preparation

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.

Source:

Recipe courtesy of www.indianharvest.com and www.wholegrainscouncil.org