Rainbow Quinoa Slaw
February 8, 2017
Now THIS slaw will brighten your mind, body and spirit. Hmmm mmm delish. The cashews, carrots and cabbage create the crunch while the cucumber and tangy slaw dressing provide a smooth finish.
*Anti-inflammatory, *Fiber, *Blood Sugar Regulation
- Yields: 2-3 Cups
Directions
1Measure 1/2 cup of quiona and place in a fine-mesh strainer. Rinse with cool water to remove the 'soapy' consistency that forms. Drain.
2In a small sauce pan, bring water to a boil. Add quinoa. Cover and cook for 15-20 minutes.
3Let stand, covered for 5-7 minutes.
4Remove the lid and use a fork to fluff the quinoa gently. Let cool.
5In a medium bowl, mix carrots, cabbage, cucumber, cashews and cilatnro together.
6In a small bowl, whisk lemon juice, orange juice, olive oil, salt and pepper to together. Pour over cabbage, carrots, cilantro mixture.
7Toss gently to combine.
8Add quinoa to mixture.
9Cover and refrigerate for at least 4 hours before serving.
Pro Tip: Make this slaw ahead of time and pack it in containers for a quick, nutritious and delicious snack or meal on the go!