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Quinoa Oriental Slaw

Quinoa is an ancient whole grain originally grown by the Incas in the Andes Mountains of South America.  It cooks quickly in boiling water and can be used as a nutritious and tasty substitute for rice and couscous.  Quinoa is the only plant containing all the essential amino acids that makes it a complete protein and is also a great source of dietary fiber, iron, zinc, phosphorus, magnesium, and vitamins B6 and E.
Quinoa is used in soups, stews, salads, desserts, cereals, and pilafs. Its delicately nutty flavor blends nicely with both sweet and savory dishes.  Vegetarians and others who value healthful foods find quinoa a perfect addition to their menus.
Because quinoa is a seed grain, it is also delicious to use in place of sesame seeds.  To intensify its nutty flavor, toast quinoa in a dry frying pan.  Cover the bottom of the pan with quinoa seeds and toast over medium heat, stirring constantly until golden. The toasted sees can be stored at room temperature for several weeks.  Keep a jar of toasted quinoa seeds handy to use as a garnish for salads, roasted vegetables, and stir fried dishes. They can also be used as a topping for breads, rolls, crackers, or cookies.
The crunchiness of quinoa, cabbage, and ramen noodles make a unique combination slaw.

Serves 6
½ cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 tablespoons toasted quinoa
½ cup green onions, 3 inches long, thinly sliced
6 cups cabbage, coarsely chopped (1 pound)
1 package (3 oz.) ramen noodles (save seasoning for other uses)
  1. To make the salad dressing, combine vinegar, soy sauce, and sesame oil in a jar; cover tightly and shake vigorously.
  2. Toast quinoa in dry skillet over medium heat until golden brown.
  3. Combine quinoa, onions, and cabbage in large bowl.
  4. Pour salad dressing over cabbage mixture.  Cover and chill for several hours.
  5. Break ramen noodles into 1-inch pieces, add to slaw mixture and toss well.
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