Warm Quinoa & Broccoli Salad With Carrot-Ginger Dressing

The daily green.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups quinoa
• 3 1⁄4 cups  plus 3 tablespoons water
•  salt
• 1 (10 ounce) bag broccoli florets
• 2⁄3 cup  chopped carrot (about 1 large)
• 3  tablespoons  finely chopped peeled fresh ginger
• 3  tablespoons  vegetable oil
• 2  tablespoons seasoned rice vinegar
• 2  teaspoons soy sauce
• 2  teaspoons  sesame oil

Directions

1. In sieve, rinse quinoa with cold running water. In 3-quart saucepan, combine quinoa, 3 cups water, and 1/2 teaspoon salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed. Transfer quinoa to large bowl.
2. Meanwhile, place broccoli and 1/4 cup water in microwave-safe medium bowl; cover and cook in microwave oven on High 4 to 5 minutes or until tender-crisp. Drain; add to quinoa in bowl.
3. In blender, combine carrot, ginger, vegetable oil, vinegar, soy sauce, sesame oil, remaining 3 tablespoons water, and 1/4 teaspoon salt; blend until pureed. Add to quinoa and broccoli and toss to combine. Serve salad warm or at room temperature.