Ingredients
1 1/2 cups quinoa, uncooked
1 (16 oz) bag coleslaw mix
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
Dressing
1/4 cup olive oil
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
1–2 tablespoons honey
2 teaspoons sesame oil
1 1/2 tablespoons fresh grated ginger
1 teaspoon garlic powder
Instructions
Cook quinoa according to package directions and let it cool to room temperature.
In a large bowl, combine cooled quinoa, coleslaw mix, diced bell pepper, mandarin segments, green onions, cashews, and almonds.
In a jar or small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, and garlic powder for 30–60 seconds until smooth.
Pour the dressing over the salad and toss until everything is evenly coated.
Chill until serving — perfect for meal prep or lunchboxes.
