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

  4 medium or 60g

• Almonds

  Nuts, raw

  1 ½ oz (23 whole kernels) or 43g

• 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. Cook the quinoa according to package instructions, then set aside to cool.
2. In a large bowl, combine the red cabbage, carrots, scallions, almonds, and sesame seeds.
3. In a separate bowl, whisk together the vegetable oil, rice wine vinegar, honey, soy sauce, sesame oil, salt, and pepper to create the vinaigrette.
4. Pour the vinaigrette over the quinoa slaw, mix well, and serve.