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
½ cup fresh cilantro, roughly chopped
Sesame seeds, toasted, to garnish
For the dressing:
½ cup orange juice
¼ cup rice wine vinegar
2 tablespoons fresh ginger, minced
1 teaspoon Sriracha sauce
¼ cup sesame oil
Recipe and photo courtesy of InHarvest [2].
Links
[1] https://oldwayspt.org/grain/quinoa
[2] http://www.inharvest.com/recipes/whole-grains-and-pasta/black-quinoa-asian-slaw/