There is something about bright and colorful food that just instantly enhances my mood. I guess that could explain why I've added this recipe to my regular rotation. Not only is it made with my favorite superfood - quinoa - but it is also loaded with delicious vegetables, including sugar snap peas, which I love and red cabbage, which I would otherwise probably never eat.
Not surprisingly, the credit goes to mama dukes for introducing this recipe to me. Despite going through a few very over the top healthy phases throughout my life, she has now toned it back to recipes that tend to be heart-healthy crowd pleasers.
Although this dish has great ingredients packed into each and every bite, the flavors are enhanced by the accompanying sauce which consists of jam, vinegar, oil, ginger and salt. Originally the recipe calls for orange marmalade, however because I had it around I substituted apricot jam, which absolutely worked just as well.
The final touches call for cilantro and scallions, however I decided to mix the scallions right in leaving cilantro as the remaining ingredient. Now, I've had a lifelong battle with cilantro; once an herb I used to abhor, because I was 100% certain I was eating soap, I now appreciate the subtle way it can add an immense amount of flavor to a dish. As a result of simply not having any on hand, I didn't include cilantro in the dish this time around, however I would recommend it for the brave souls who have come to love the flavor!
The recipe:
(Adapted from WeightWatchers)
1 1/2 cups low sodium chicken broth
3/4 cup uncooked quinoa
1 Tbsp rice wine vinegar
2 Tbsp orange marmalade
2 tsp dark sesame oil
1 Tbsp ginger root, fresh, grated
1 tsp kosher salt
1 cup uncooked sugar snap peas, trimmed (halved if you want)
1 cup shredded carrot(s)
1 cup shredded red cabbage
1 small sweet red pepper, thinly sliced
2 Tbsp scallion, thinly sliced
1 Tbsp sesame seeds, toasted
In a small saucepan, combine broth and quinoa. Bring to a boil over high heat. Reduce heat to low then cover and simmer for 10 minutes.
Meanwhile, prepare the dressing by whisking together the rice wine vinegar, marmalade, sesame oil, ginger and salt; set aside.
After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them. Cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.
Remove pan from heat and stir in carrots, cabbage, peppers, scallions, sesame seeds and dressing; mix to thoroughly combine. Serve warm, room temperature or chilled. Garnish with cilantro if desired.
3/4 cup uncooked quinoa
1 Tbsp rice wine vinegar
2 Tbsp orange marmalade
2 tsp dark sesame oil
1 Tbsp ginger root, fresh, grated
1 tsp kosher salt
1 cup uncooked sugar snap peas, trimmed (halved if you want)
1 cup shredded carrot(s)
1 cup shredded red cabbage
1 small sweet red pepper, thinly sliced
2 Tbsp scallion, thinly sliced
1 Tbsp sesame seeds, toasted
In a small saucepan, combine broth and quinoa. Bring to a boil over high heat. Reduce heat to low then cover and simmer for 10 minutes.
Meanwhile, prepare the dressing by whisking together the rice wine vinegar, marmalade, sesame oil, ginger and salt; set aside.
After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them. Cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.
Remove pan from heat and stir in carrots, cabbage, peppers, scallions, sesame seeds and dressing; mix to thoroughly combine. Serve warm, room temperature or chilled. Garnish with cilantro if desired.
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