Mandarin Lunchbox Salad – Page 2

Instructions

Cook the Quinoa: In a medium saucepan, cook the rinsed quinoa according to package directions. Once cooked, spread it out on a baking sheet or large plate to cool to room temperature. This prevents the salad from getting mushy.
Prepare the Dressing: While the quinoa cools, make the dressing. In a small bowl or mason jar, combine the olive oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, and garlic powder. Whisk vigorously (or shake the jar with the lid on) for 30-60 seconds until the dressing is smooth and emulsified.
Combine Salad Ingredients: In a large bowl, add the cooled quinoa, coleslaw mix, diced red bell pepper, mandarin orange segments, sliced green onions, cashews, and almonds.
Dress the Salad: Pour the prepared dressing over the salad mixture. Toss gently until everything is evenly and thoroughly coated.
Chill and Serve: For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. This salad can be made a day in advance—store it in an airtight container in the refrigerator.

Make it a Main Course: Add 2 cups of shredded rotisserie chicken or 1 can (15 oz) of chickpeas (rinsed and drained) for a protein-packed lunch.
Nut-Free Option: Substitute the cashews and almonds with toasted sunflower seeds or pumpkin seeds.
Crispy Topping: For extra crunch, toast the cashews and almonds in a dry skillet over medium heat for 3-5 minutes until fragrant before adding them to the salad.
Storage: This salad keeps beautifully for 3-4 days in the refrigerator, making it an ideal option for weekly meal prep.