Black Quinoa Asian Slaw

• 8 ounces black quinoa
• 2 cups water
• 4 oranges segmented
• 2 cups red cabbage shredded
• 1 cup snap peas bias cut
• 1 cup carrots shredded
• 1 cup scallions bias cut
• 1 mango small dice
• 1/2 cup fresh cilantro rough chopped
• 2 tablespoons fresh ginger minced
• 1/2 cup orange juice reserved from orange segment
• 1 teaspoon Sriracha sauce
• 1/4 cup rice wine vinegar
• 1/4 cup sesame oil
• sesame seeds to garnish, toasted

1. 1. Rinse Black Quinoa under cold water until water runs clear. Place Black Quinoa in boiling water and simmer for 12-15 minutes. Rinse again.
2. 2. In a small bowl combine orange juice, rice wine vinegar and ginger. Slowly whisk in sesame oil to create an emulsion. Set aside to incorporate flavors in dressing.
3. 3. In a large bowl combine Black Quinoa, red cabbage, snap peas, carrots, scallions,mangos, and cilantro.
4. 4. Fold in dressing and let chill in fridge until ready to serve. To serve, garnish with toasted sesame seeds if desired.

black quinoa, water, oranges, red cabbage, carrots, scallions, mango, fresh cilantro, fresh ginger, orange juice reserved from, sriracha sauce, rice wine vinegar, sesame oil, sesame seeds

Taken from www.yummly.com/recipe/Black-Quinoa-Asian-Slaw-1649123 (may not work)