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Black Quinoa Asian Slaw

Black Quinoa Asian Slaw
  • Duration
  • Cook Time
  • Prep Time
  • 7-8 ServingsServings


  • 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
  • 1/2 cup fresh cilantro, roughly chopped
  • Sesame seeds, toasted, to garnishFor the dressing:
  • 1/2 cup Orange juice
  • 1/4 cup Rice wine vinegar
  • 2 tablespoons fresh ginger, mince
  • 1 teaspoon sriracha sauce
  • 1/4 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.


Recipe courtesy of and