Mandarin Quinoa Crunch
This bright and refreshing salad is packed with textures and flavors—tangy mandarin oranges, crunchy cashews, and fluffy quinoa, all tossed in a zingy sesame-ginger vinaigrette. Perfect for meal prep, potlucks, or quick weekday lunches.
INGREDIENTS:
1 1/2 cups quinoa uncooked
1 bag coleslaw mix 16 oz
1 red bell pepper diced
4 mandarin oranges peeled and separated
5 green onions sliced
1/2 cup cashews roughly chopped
1/4 cup sliced almonds
1/4 cup olive oil
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
1-2 tbsp honey to taste
2 tsp sesame oil
1 1/2 tbsp fresh grated ginger
1 tsp garlic powder
DIRECTIONS:
Cook quinoa according to package directions. Let cool to room temperature.
In a large bowl, combine the cooled quinoa, coleslaw mix (discard dressing if included), diced bell pepper, mandarin segments, green onions, cashews, and sliced almonds.
In a small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, and garlic powder for 30–60 seconds until fully emulsified.
Pour dressing over the salad and toss gently until well coated …
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