I found it! I found it! THIS is the BEST Quinoa salad. Asian-Inspired Mandarin Quinoa Salad
Ingredients:
For the Quinoa:
1 cup uncooked quinoa (I used golden & black mix)
1 cup vegetable broth, optional
1 cup shelled frozen edamame
1 red bell pepper, chopped
1 to 1.5 mandarin oranges, peeled and chopped
2 large carrots, grated
2 green onions, chopped
1/4 cup sliced almonds, toasted if desired (I was too lazy but almonds are usually better toasted!)
For the Dressing:
2 tablespoons fresh mandarin orange juice (squeezed from about half a mandarin)
2 tablespoons rice vinegar
2 tablespoons sesame oil
1/2 teaspoon chili garlic sauce (optional for a bit of spice)
1-1/2 teaspoons honey (use agave or brown sugar to make this dish vegan)
2 teaspoons soy sauce
1 garlic clove, minced
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.
