Sesame Beef-Quinoa Salad



4 (2-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 389
Caloriesfromfat 26 %
Fat 11.2 g
Satfat 2.6 g
Monofat 4.1 g
Polyfat 2.8 g
Protein 30 g
Carbohydrate 43.3 g
Fiber 0.0 g
Cholesterol 51 mg
Iron 0.0 mg
Sodium 394 mg
Calcium 0.0 mg


1 cup quinoa, uncooked
Vegetable cooking spray
2 cups water
2 tablespoons sesame seeds
1 teaspoon curry powder
1/2 cup unsweetened orange juice
3 tablespoons lime juice
1 tablespoon peeled, grated gingerroot
1 tablespoon canned no-salt-added beef broth, undiluted
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked lean roast beef
1 1/2 cups finely chopped carrot
1 1/2 cups finely chopped cabbage
1/2 cup minced green onions
8 green leaf lettuce leaves


Place quinoa in a small bowl; cover with warm water, and rub quinoa between hands (water will be cloudy). Drain and repeat procedure until water is clear; drain quinoa well.

Place quinoa in a large nonstick skillet coated with cooking spray; cook over medium heat, stirring constantly, until quinoa is lightly browned.

Bring 2 cups water to a boil in a medium saucepan; add quinoa. Cover, reduce heat, and simmer 12 minutes or until tender; transfer to a large bowl, and set aside.

Place sesame seeds in skillet coated with cooking spray; cook over medium heat, stirring constantly, until lightly browned. Add to quinoa.

Cook curry powder in skillet over medium heat, stirring constantly, 2 minutes or until fragrant. Stir in orange juice, lime juice, and gingerroot; bring to a boil. Remove from heat. Stir in broth and next 3 ingredients; add to quinoa mixture. Stir in beef and next 3 ingredients. Cover and chill, stirring mixture occasionally.

To serve, place lettuce on 4 plates. Top each with 2 cups quinoa mixture.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note