| 14 | 35 | 347 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 (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).
Serve immediately or keep in fridge until ready to serve.
If making ahead, hold off on topping with almonds until just before serving.
| Grain | 0.9 |
| Meat Alternative | 0.2 |
| Vegetables | 2.4 |
