Good morning from bright and sunny Texas!! I flew to Texas last minute yesterday to spend some time with my best friend and I’ll be here for the rest of the week. Neal’s holding down the fort in DC (thank you, babe) and I’m looking forward to 5 days with my family and friends! I started the day today with a nice bowl of oatmeal and am heading to my mom’s first cooking class at the NSO! I can’t wait.
Last weekend I made two delicious quinoa dishes for the work week. I made the Enchilada Quinoa Bites and this delicious Asian Quinoa Salad. I really, really love Chinese Chicken Salad, so I took those flavors and created a new salad for week day lunches.
This recipe starts with an extremely easy dressing! This dressing would make a great marinate too for chicken. It starts with Ellyndale Organic Extra Virgin Sesame Oil and rice wine vinegar before adding in honey, soy sauce, and various spices.
With the dressing made, all you have to do is assemble the salads. I personally mixed everything together in a bowl, but this recipe would also be great in mason jars. Just layer the salad: Dressing, quinoa, mandarin oranges, cabbage, green onions, and almonds.
This salads gets better and better the longer the dressing is able to soak into the quinoa and cabbage. I also recommend using fresh mandarin oranges, instead of using the canned oranges. Especially this time of year!
For storage, you can add the salad to smaller containers and then just grab and go in the morning. That or try out the mason jar salads!
- ¼ cup canola oil
- 3 Tbsp rice vinegar
- 1 Tbsp honey
- 1 tsp soy sauce
- ½ tsp dried ground ginger
- ⅛ tsp garlic powder
- ½ tsp toasted sesame oil (I used NOW Foods Organic Sesame Seed Oil)
- ½ tsp black pepper
- I bag shredded cabbage
- 4 green onions, diced
- ¼ cup slivered almonds
- 4 mandarin oranges, segmented
- 1 ½ cups of cooled cooked quinoa
- Prepare the dressing first by combining the oil, vinegar, honey, soy sauce, ginger, garlic powder, sesame oil, and pepper in a jar or bowl. Shake the jar or whisk the ingredients in a bowl until combined.
- In a large bowl, combine the cabbage, quinoa, mandarin orange segments, green onion, and almonds. Toss together.
- Shake the dressing, as the dressing may have separated, and then add in the dressing to the salad. Stir to combine.
- Refrigerate until you serve. Enjoy!
This salad is so delicious and incredibly easy to make! I kept it meat free, but you could easily add chicken.