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Gluten Free Quinoa Salad with Ginger Dressing
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Salad
Serves: 6
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
- 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
