|15 min||20 min||6|
|2 cup||Broccoli, raw (SEE ADVANCE PREP INSTRUCTIONS)|
|2 cup shredded||Red cabbage (for coleslaw, see prep for broccoli)|
|2 cup||Cauliflower (shredded, for coleslaw, see prep for broccoli)|
|2 cup whole||Snow peas, raw (sliced)|
|1 bunch||Green onion, scallion, ramp (sliced on an angle)|
|2 cup||Quinoa, cooked (and cooled)|
|2 tbsp||Orange juice (for dressing, SEE ADVANCE PREP INSTRUCTIONS)|
|2 tbsp||Lime juice (fresh) (for dressing)|
|1/4 cup||Soy sauce, low sodium (for dressing)|
|2 tbsp||Rice wine vinegar (for dressing)|
|2 tbsp unpacked||Brown sugar (for dressing)|
|1 tsp||Sesame oil (for dressing)|
|1/2 cup||Grape seed oil (for dressing, or any oil of preference)|
|1/2 cup||Slivered almonds (optional)|
1. In a large bowl, combine shredded broccoli, cabbage, cauliflower, sliced snow peas, scallions and cooked and cooled quinoa.
2. Pour dressing over and mix to combine.
3. Top with sliced almonds (optional).
Use food processor with a shredding disk to shred the broccoli, cabbage, and cauliflower. It only takes a couple minutes, but if you don't have a food processor you can buy packaged broccoli slaw (12 oz), and use a knife to chop the cabbage and cauliflower.
Cook 3/4 cup dry quinoa according to package instructions (will yield 2 cups cooked). You can use water or broth.
In a mason jar with tight fitting lid, combine orange juice, lime juice, tamari, rice wine vinegar, brown sugar, sesame oil, grape seed oil and a pinch of salt and pepper. Screw the lid on tightly and shake until combined.
Serve immediately or keep in fridge until ready to serve.
If making ahead, hold off on topping with almonds until just before serving.