Ingredients
Scale
- 3/4 cup dry quinoa
- 2 cups shredded cabbage
- 2 shredded carrots
- 1 cup thinly sliced snow peas
- 1 green onion, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped cashews
- Dressing: olive oil, sesame oil, soy sauce (or tamari/coconut aminos), rice vinegar, grated ginger
Instructions
- Cook quinoa: In a medium pot, combine quinoa with 3 cups water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until fluffy. Drain using a fine mesh strainer and rinse under cold water.
- Prepare vegetables: While quinoa cooks, chop vegetables as listed.
- Make dressing: Whisk together olive oil, sesame oil, soy sauce/tamari/coconut aminos, rice vinegar, and ginger in a small jar.
- Combine: In a large bowl, mix cooled quinoa with vegetables and pour dressing over. Toss well to coat.
- Serve: Enjoy immediately or store in an airtight container in the fridge for up to five days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 5g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg