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Black Quinoa Asian Slaw

Spicy, crunchy, and flavorful, this dish makes a complete meal, with a wide range of vegetables and protein-packed quinoa. 

Black Quinoa Asian Slaw

Recipe Source: oldwayspt.org


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


  1. Rinse 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, ginger and Sriracha sauce. 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, mango, and cilantro.
  4. Fold in dressing and let chill in fridge. When ready to serve, garnish with toasted sesame seeds.
Serving Size: 1 cup
Total Fat9 g
Saturated Fat1 g
Cholesterol0 mg
Sodium35 mg
Total Carbohydrate31 g
Dietary Fiber4 g
Total Sugars9 g
Added Sugars included0 g
Protein5 g
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