Rainbow Asian Salad


2 cups quinoa
1 can chick peas, rinsed/drained
1 yellow pepper, diced
1/2 red onion, diced
Handful of edamame, peeled
Handful of chives, roughly chopped
2 oranges
1 tsp turmeric powder
1 tsp ground ginger
1 tbsp peanut oil
1 tbsp toasted sesame oil
Drizzle of raw agave nectar
1/3 cup craisins (dried cranberries), no sugar added
1/4 cup raw almonds, sliced

1. make a batch of quinoa and separate two cups (already cooked/cooled) for this recipe
2. chop/peel veggies and set aside in a prep bowl
3. hand squeeze the juice out of your two oranges and place in a small bowl
4. with you hands, pull apart the pulp into little pieces and add to your veggie bowl
5. add turmeric, ginger, oils, and agave to the freshly squeezed orange juice
6. whisk the sauce well and set aside
7. add all veggies and craisins to you quinoa
8. drizzle your homemade Asian dressing over the top of your salad
9. mix well and refrigerate
10. when ready to serve, garnish with raw sliced almonds



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