Cook quinoa according to package directions. I only used ½ cup. Let it cool slightly before adding to the salad.
In a large bowl, combine the cabbage, quinoa, carrots, cashews, cilantro and green onions.
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.
Pour the dressing over the salad. Top with sliced oranges. Serve
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-quinoa-salad-with-ginger-dressing/