Asian-Inspired Mandarin Quinoa Salad

I found it! I found it! THIS is the BEST Quinoa salad. Asian-Inspired Mandarin Quinoa Salad

Asian-Inspired Mandarin Quinoa Salad

Ingredients:
For the Quinoa:
  1. 1 cup uncooked quinoa (I used golden & black mix)
  2. 1 cup vegetable broth, optional
  3. 1 cup shelled frozen edamame
  4. 1 red bell pepper, chopped
  5. 1 to 1.5 mandarin oranges, peeled and chopped
  6. 2 large carrots, grated
  7. 2 green onions, chopped
  8. 1/4 cup sliced almonds, toasted if desired (I was too lazy but almonds are usually better toasted!)
For the Dressing:
  1. 2 tablespoons fresh mandarin orange juice (squeezed from about half a mandarin)
  2. 2 tablespoons rice vinegar
  3. 2 tablespoons sesame oil
  4. 1/2 teaspoon chili garlic sauce (optional for a bit of spice)
  5. 1-1/2 teaspoons honey (use agave or brown sugar to make this dish vegan)
  6. 2 teaspoons soy sauce
  7. 1 garlic clove, minced
  8. Dash each of salt and pepper
Directions:
  • Bring 1 cup water and 1 cup vegetable broth to a boil in a medium saucepan.  Add quinoa, cover, and reduce heat to simmer for 15 minutes.  Remove from heat and let sit, covered, for 5 minutes, then remove lid and fluff with a fork.  Let quinoa cool.  (Note that the vegetable broth is optional to add a little extra flavour; if you choose not to use it then use 2 cups water total instead)
  • Meanwhile, cook edamame according to package directions - I added my edamame beans to 1 cup of boiling water, let them simmer for 3-4 minutes, then drained and rinsed them.  Also whisk together all ingredients for the dressing in a small bowl and set aside.