Mandarin Quinoa Crunch is a bright, crunchy salad of fluffy quinoa, crisp coleslaw mix, red bell pepper, juicy mandarin segments, green onions, cashews and almonds, tossed in a tangy soy-ginger dressing with a little honey and sesame. It tastes fresh, nutty and sweet-salty, and it is the make-ahead salad for potlucks, weekday lunches and cookouts.
How to make mandarin quinoa crunch: Cook the quinoa and let it cool, toss it with coleslaw mix, bell pepper, mandarins, green onions and nuts, then whisk the soy-ginger dressing until emulsified, pour it over and chill until serving.
Why You’ll Love It
- Real crunch: coleslaw mix, bell pepper, cashews and almonds stay crisp after dressing.
- Ready in about 35 minutes: most of it is chopping while the quinoa cooks.
- Feeds 6: a big bowl for a potluck or a week of lunches.
- Bag of coleslaw mix: no shredding cabbage by hand.
Ingredient Notes
Quinoa. One and a half cups uncooked makes a generous base. Cook it by the package directions and let it cool before it meets the vegetables.
Coleslaw mix. A 16-ounce bag of shredded cabbage and carrots does the work of three vegetables at once. If the bag comes with a dressing packet, set it aside; this salad has its own dressing.
Mandarin oranges. Four fresh mandarins, peeled and separated into segments, add sweet, juicy pops against the savory dressing.
Cashews and sliced almonds. Half a cup of roughly chopped cashews and a quarter cup of sliced almonds bring the crunch in the name.
The dressing. Olive oil, rice vinegar and low-sodium soy sauce in equal parts, plus honey, sesame oil, fresh ginger and garlic powder. Start with 1 tablespoon of honey and add the second if you like it sweeter.
Ingredients
- 1 1/2 cups quinoa, uncooked
- 16 ounces coleslaw mix (1 bag), dressing packet discarded
- 1 red bell pepper, diced
- 4 mandarin oranges, peeled and separated
- 5 green onions, sliced
- 1/2 cup cashews, roughly chopped
- 1/4 cup sliced almonds
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 1-2 tablespoons honey, to taste
- 2 teaspoons sesame oil
- 1 1/2 tablespoons fresh ginger, grated
- 1 teaspoon garlic powder
How to Make Mandarin Quinoa Crunch
1. Cook and cool the quinoa. Cook the quinoa according to the package directions. Fluff it with a fork and let it cool to room temperature.
2. Combine the salad. In a large bowl, combine the cooled quinoa, coleslaw mix, bell pepper, mandarin segments, green onions, cashews and sliced almonds.
3. Whisk the dressing. In a small bowl or jar, whisk the olive oil, rice vinegar, soy sauce, honey, sesame oil, ginger and garlic powder for 30 to 60 seconds, until fully emulsified and slightly thick.
4. Toss. Pour the dressing over the salad and toss gently until everything is coated.
5. Chill. Chill in the refrigerator until ready to serve.
How to Keep Quinoa Salad Crunchy
Warm quinoa wilts everything it touches. Steam rising from freshly cooked grains softens the cabbage and peppers before you even add the dressing, and the salad turns limp. Spread the cooked quinoa out in the bowl and let it cool completely first, then fold in the crunchy vegetables.
The ingredients do the rest. Cabbage, bell pepper, cashews and almonds hold their crunch even after a night in the fridge, while the quinoa slowly soaks up the dressing. That is why this salad tastes good the next day, not just the day you make it.
Whisk the dressing properly. Thirty to sixty seconds of whisking blends the oil, vinegar and soy sauce into a smooth dressing that clings to every grain. A dressing that separates sinks to the bottom of the bowl and leaves the top dry.
| Step | Do this | Why |
|---|---|---|
| Quinoa | Cool to room temperature | Warm grains wilt the vegetables |
| Dressing | Whisk 30 to 60 seconds | It coats instead of pooling |
| Nuts | Cashews and sliced almonds | Crunch that lasts |
Tips for Success
Why is my salad bland?
Quinoa soaks up dressing as it sits. Taste right before serving and add the second tablespoon of honey or a splash more soy sauce and rice vinegar if it needs a lift.
Why is my quinoa mushy?
Overcooked quinoa or quinoa still holding water turns soft in a salad. Follow the package timing, let any extra water steam off and fluff it before it cools.
Why are my mandarins falling apart?
Fresh segments are delicate. Add them with the other vegetables and toss gently with a large spoon instead of stirring hard.
Variations
- Kale and cranberry: swap the coleslaw mix for chopped kale or spinach and add dried cranberries and toasted sesame seeds.
- Snow pea and carrot: use sliced snow peas, matchstick carrots and yellow bell pepper, and add a little chile garlic sauce to the soy-ginger dressing.
- With feta: make it a kale bowl with mandarins, dried cranberries, toasted almonds and crumbled feta.
Storage & Reheating
Keep the salad covered in the refrigerator. USDA FSIS advises refrigerating cooked foods within 2 hours, so do not let it sit out at a picnic all afternoon. The vegetables stay crunchy while the quinoa softens a little as it soaks up the dressing; serve it cold or at room temperature.
What to Serve With It
With this salad bringing all the color and crunch, the main dish can stay simple. Serve it with slow cooker chicken teriyaki or Asian pork from the crock pot for a full meal, or alongside an Asian chicken cranberry salad and a pineapple chicken salad on a lunch spread. At a potluck it sits well next to Amish broccoli salad and marinated cauliflower salad.
Frequently Asked Questions
Should quinoa be cold for salad?
Let it cool to room temperature before you mix it with the vegetables. Warm quinoa wilts the cabbage and peppers.
Can I make mandarin quinoa crunch ahead?
Yes. Toss it with the dressing and chill it until you are ready to serve; the cabbage, peppers and nuts stay crunchy.
What can I serve with quinoa crunch salad?
Grilled chicken or fish makes an easy main. For a vegetarian meal, serve it with crispy tofu.
Final Notes
Make the dressing in a jar with a lid and shake it hard if you do not feel like whisking; you want it creamy before it goes on. Let me know in the comments what you served with it.
Mandarin Quinoa Crunch
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Ingredients
- 1 1/2 cups quinoa uncooked
- 16 ounces coleslaw mix 1 bag; discard any dressing packet
- 1 red bell pepper diced
- 4 mandarin oranges peeled and separated
- 5 green onions sliced
- 1/2 cup cashews roughly chopped
- 1/4 cup sliced almonds
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 1-2 tablespoons honey to taste
- 2 teaspoons sesame oil
- 1 1/2 tablespoons fresh ginger grated
- 1 teaspoon garlic powder
Instructions
- Cook the quinoa according to the package directions. Fluff it and let it cool to room temperature.
- In a large bowl, combine the cooled quinoa, coleslaw mix, bell pepper, mandarin segments, green onions, cashews and sliced almonds.
- In a small bowl or jar, whisk the olive oil, rice vinegar, soy sauce, honey, sesame oil, ginger and garlic powder for 30 to 60 seconds, until fully emulsified.
- Pour the dressing over the salad and toss gently until everything is coated.
- Chill in the refrigerator until ready to serve.
Notes
Nutrition
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