Easy Asian Quinoa Slaw

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Red cabbage

  Red, raw

  4 cup, shredded or 280g

• Carrots

  Raw

  2 cup grated or 220g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ⅔ cup, chopped or 67g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅓ cup or 75g

• Rice wine vinegar

  3 tbsp or 45g

• Honey

  1 tbsp or 21g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Sesame oil

  Salad or cooking

  ⅛ tsp or 0.6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Prepare quinoa as per package directions. Set aside and allow to cool.
2. Toss first 6 ingredients together until combined. Serve immediately, or refrigerate in a sealed container for up to 1 day.
3. For the vinaigrette: Combine remaining ingredients and whisk together well.
4. Pour over quinoa slaw, mix well, and enjoy!

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• Asian Cabbage Mango Slaw
• Asian Quinoa Salad
• Asian Quinoa BBQ
• Easy Asian Zucchini Noodles
• Asian Duck Salad
• East-West Slaw