Project Description

Sesame Ginger Quinoa Slaw

RECIPE BY : Vanessa Percher

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For 4 portions

INGREDIENTS

  • 1 ½ cups Tri-Color Quinoa, cooked and cooled
  • ½ cup red lentils, cooked al dente & cooled
  • 1 ½ cups purple cabbage, thinly sliced
  • 1 cup carrots, grated
  • ½ cup bell peppers, small dice
  • ½ cup cilantro, chopped
  • Green shallots, thinly sliced
  • ¼ cup black sesame seeds

Dressing:

  • 3 ½ tablespoons of gluten free tamari
  • 4 tablespoons of rice vinegar
  • 3 tablespoons of agave syrup
  • 3 ½ tablespoons of toasted sesame oil
  • ¼ tablespoon of garlic, minced
  • ½ tablespoon of dry ginger
  • ½ tsp chili flakes

INSTRUCTIONS

  1. In a medium sized bowl combine salad ingredients.
  2. In a small bowl, whisk together dressing ingredients until well mixed.
  3. Combine the dressing to the salad bowl.
  4. Toss and serve

Salad will last 2-3 days in an airtight container in the fridge.

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