From Good Housekeeping, January 2007
Makes about 6 cups
1 ½ cups quinoa
3 ¼ cups plus 3 tbsp. water
10 oz. broccoli florets
2/3 cup chopped carrot
3 tbsp. finely chopped peeled fresh ginger
2 tbsp. vegetable oil
2 tbsp. seasoned rice vinegar
2 tsp. soy sauce
2 tsp. Asian sesame oil
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.