Ingredients
Scale
- 3/4 cup dry quinoa
- 2 cups shredded cabbage
- 2 shredded carrots
- 1 cup sliced snow peas
- 1 green onion, sliced
- 1/4 cup chopped cilantro
- 1/4 cup roughly chopped cashews
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (or tamari/coconut aminos)
- 1 tablespoon rice vinegar
- 1/2 inch grated ginger
Instructions
- Cook quinoa in a pot with 3 cups of water; bring to a boil then simmer for 12–15 minutes until tender. Drain and rinse under cold water.
- While the quinoa cooks, prepare vegetables and whisk together all dressing ingredients in a small jar.
- In a large bowl, combine cooled quinoa with vegetables and dressing. Toss well to mix.
- Serve chilled or store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg