Black Quinoa Asian Slaw

Black Quinoa Asian Slaw

This colorful Asian Slaw is as visually stunning as it is healthful, using InHarvest Black Quinoa, a "supergrain" containing all eight amino acids.

InHarvest Products Used


Yield:  7-1/2 cups

  • 8 oz InHarvest Black Quinoa
  • 2 c. water
  • 4 California Navel oranges, segmented
  • 2 c. red cabbage, shredded
  • 1 c. snap peas, bias cut
  • 1 c. carrots, shredded
  • 1 c. scallions, bias cut
  • 1 mango, small dice
  • 1/2 c. fresh cilantro, rough chopped
  • 2 T fresh ginger, minced
  • 1/2 c. orange juice, reserved from orange segment
  • 1 t Sriracha sauce
  • 1/4 c. rice wine vinegar
  • 1/4 c. sesame oil
  • sesame seeds to garnish, toasted


  1. Rinse InHarvest 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.
  4. Fold in dressing and let chill in fridge until service.  At service garnish with toasted sesame seeds.