Asian Black Quinoa Salad

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 veggies and protein-packed quinoa.

Ingredients

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 garnish

For the dressing

1/2 cup orange juice

1/4 cup rice wine vinegar

2 tablespoons fresh ginger, minced

1 teaspoon Sriracha sauce

1/4 cup sesame oil

Instructions

Rinse black quinoa under cold water until water runs clear. Place black quinoa in boiling water and simmer for 12 to 15 minutes.

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.

In a large bowl combine black quinoa, red cabbage, snap peas, carrots, scallions, mango, and cilantro.

Fold in dressing and let chill in fridge. When ready to serve, garnish with toasted sesame seeds.

Party time, just in time for Memorial Day!