Finished recipe

Black quinoa Asian sesame slaw, Indian harvest

Meal: Lunch; Serves: 8; Portion Size:  1/2  cup; Prep: 20 minutes; Cook Time: 15 minutes.


4-5/8 ounces

quinoa, dry

1-1/8 cups



each orange, fresh, half slice

1-1/8 cups

red cabbage, shredded

1-3/4 ounces

peas, field or snap

5/8 cup

carrots, shredded

5/8 cup

scallions, bias cut

5/8 cup

mango, peeled and diced

1/4 cup

fresh cilantro, chopped

1/4 cup

orange juice

5/8 teaspoon

Sriracha hot chili sauce

2-1/4 tablespoons

rice vinegar, seasoned

2-1/4 tablespoons

sesame oil

5/8 teaspoon

sesame seeds, toasted


  1. Rinse Indian Harvest Black Quinoa under cold water until water runs clear. Place Black Quinoa in boiling water and simmer for 12-15 minutes.
  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. In a large bowl combine Black Quinoa, red cabbage, snap peas, carrots, scallions, mangos, and cilantro. Fold in dressing and let chill under refrigeration until internal temperature reaches 41F or less and ready for service.
  4. At service, garnish with toasted sesame seeds.

Nutrition Information:  Energy (kcals) 122, Total Fat 5 grams, Saturated Fat 0.7 grams, Carbohydrate 16 grams, Protein 3 grams, Dietary Fiber 2.3 grams, Sodium 50 mg

Recipe Courtesy of Morrison Healthcare