Mandarin Quinoa Crunch
Mandarin quinoa crunch: quinoa, coleslaw mix, bell pepper, mandarin oranges, green onions, cashews and almonds tossed in a soy ginger dressing.
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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
Keep covered in the refrigerator; refrigerate within 2 hours of serving.
Nutrition
Serving: 1servingCalories: 412kcalCarbohydrates: 50gProtein: 11.7gFat: 20.1gSodium: 406mgFiber: 7.5gSugar: 14g
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