This recipe is brought to you by…. Mimsy! Otherwise known as my mom
She took a beautiful photo of this dish after she made it and I thought it looked beautiful and tasty, so I had to share it with the rest of you. The recipe actually comes from a Weight Watchers Weekly magazine, but Mimsy did make a few substitutions. And I figured out the point breakdown for her way and their way.
I haven’t actually made this yet, but I’m excited to try it! The colors look wonderful and the flavors of the ingredients are already great individually, so I can only imagine how yummy they are combined together.
Asian-Flavored Quinoa Salad (from Weight Watchers)
PointsPlus Per Serving: 6 (with sugar snap peas), 7 (with edamame)
- 1.5 cups fat-free chicken broth
- 1 tbsp rice wine vinegar
- 3/4 uncooked quinoa (or 1.5 cups cooked quinoa), 12 PP
- 2 tsp dark sesame oil, 2 PP
- 1 tbsp chopped ginger root
- 1 tsp table salt
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup sugar snap peas (or 1-1.5 cups shelled edamame, 6-8PP)
- 1 small sweet red pepper, chopped
- 3 tbsp cilantro, chopped
- 2 tbsp scallion, thinly sliced
- 1 tbsp toasted sesame seeds, 1 PP
- 2 tbsp orange marmalade, 3 PP (if using low-sugar marmalade, it’s 1 PP)
1. In a small saucepan, combine broth and quinoa; bring to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes.
2. Meanwhile, to make dressing, in a small bowl, whisk together vinegar, marmalade, oil, ginger, and salt; set aside.
3. After quinoa has cooked for 10 minutes, toss in snap peas (or edamame) to partially steam them; cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.
4. Remove pan from heat and stir in carrots cabbage, peppers, and dressing; mix to thoroughly combine. Garnish with cilantro, scallions, and sesame seeds. Serve warm, room temperature, or chilled. Yields about 1 heaping cup per serving.
NOTES: Check the box of quinoa you bought to see if it has been “pre-rinsed”. Of not, rinse the quinoa in a colander before cooking to remove its bitter outer coating. Use prepackaged coleslaw mix or shredded vegetables to speed the preparation of this dish.
Also note – If you used low-sugar marmalade and the sugar snap peas, the PP goes down to 5 PP per serving. If you use low-sugar marmalade and only 1 cup of edamame rather than 1.5, the PP goes down to 6 PP per serving. Mimsy prefers edamame to sugar snap peas because she believes that they don’t overpower the other flavors of the dish, whereas sugar snap peas have a very distinct flavor and tend to be the highlight of any bite where it’s included. I’m sure either way you make this, it’s going to be fantastic!