Ingredients
Mandarin Dressing
2 mandarin oranges (juiced)
¼ cup vegetable broth (unsalted, preferably homemade)
2 tbsp organic rice vinegar
1 tbsp organic tamari (reduced sodium or coconut aminos)
1 dash ground ginger
1 dash garlic powder
Sriracha (optional, to taste)
Salad
3 cups organic quinoa (cooked)
1 shredded cabbage (10-ounce bag)
1 shredded carrots (10-ounce bag)
2 red bell peppers (seeded and diced)
1 cup organic edamame (shelled)
1 bunch green onions (sliced)
cashews (or peanuts, optional)
Directions
1
Prepare the Mandarin Dressing: In a small bowl, whisk together all of the ingredients. Set aside.
2
In a large bowl, combine all of the salad ingredients.
3
Pour the Mandarin Dressing over the top and toss to combine.
4
Divide the salad evenly among 4 bowls.
5
Garnish with nuts, if using, and serve.
Chef's Notes
Quinoa Conversion
1 cup dry quinoa will make 3 cups cooked quinoa.
Gluten-Free
Use gluten-free tamari.
Soy-Free
Substitute coconut aminos for the tamari. Substitute 1 cup sugar snap peas or green peas for the edamame.
Ingredients
Mandarin Dressing
2 mandarin oranges (juiced)
¼ cup vegetable broth (unsalted, preferably homemade)
2 tbsp organic rice vinegar
1 tbsp organic tamari (reduced sodium or coconut aminos)
1 dash ground ginger
1 dash garlic powder
Sriracha (optional, to taste)
Salad
3 cups organic quinoa (cooked)
1 shredded cabbage (10-ounce bag)
1 shredded carrots (10-ounce bag)
2 red bell peppers (seeded and diced)
1 cup organic edamame (shelled)
1 bunch green onions (sliced)
cashews (or peanuts, optional)
