INGREDIENTS
1 ½ cups quinoa
3 ¼ cups (plus 3 tablespoons) water
¾ teaspoon salt
1 bag (10-ounce) 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 Asian sesame oil
DIRECTIONS
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.
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.
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.