Ingredients
½ cup Bob's Red Mill Quinoa - gluten free
¼ of green cabbage, shredded
1 cup shredded carrots
⅓ cup fresh cilantro, chopped
2 to 3 green onions, thinly sliced
½ cup roasted cashews, chopped
1 orange, peeled then sliced
3 tablespoons San J Soy Sauce - gluten free
3 tablespoons Marukan Lite Dressing - gluten free
1 tablespoon brown sugar
juice of ½ lime
1 teaspoon sesame oil
1 teaspoon grated ginger
¼ cup olive oil
salt and pepper
Instructions
<ol>
<li>Cook quinoa according to package directions. I only used ½ cup. Let it cool slightly before adding to the salad.</li>
<li>In a large bowl, combine the cabbage, quinoa, carrots, cashews, cilantro and green onions.</li>
<li>In a medium bowl, whisk together the soy sauce, olive oil, Marukan Dressing, lime juice, sugar, ginger, sesame oil and season with salt and pepper if desired.</li>
<li>Pour the dressing over the salad. Top with sliced oranges. Serve</li>
</ol>
