(FOX 2) - Quinoa- 2 cups
Water- 4 cups
Edamame- 1 cup
Carrots- 1 cup, diced
Yellow Bell Pepper- 2
Red Bell Pepper- 2, diced
Red Cabbage- 1 cup, in narrow strips
Fresh Cilantro- I bunch, minced finely
Whole Cashews- 8 ounces
Fresh Mango- 2, diced
Ginger Root- 1-2 tablespoon, diced
Lime Juice- ¼ cup
Orange Juice- 2 T
Rice Vinegar- ¼ cup
Olive Oil- ½ cup
Coarse Kosher Salt or Himalayan Sea Salt- 1.5 T
Agave or- 1 T
In a medium sauce pot, combine water and quinoa, cover, bring to a boil, and reduce to simmer. Cook until all water Is absorbed (10-12 minutes), remove from heat, allow to sit for 10 minutes. Remove cover and fluff with a fork. Set aside in a big bowl.
- Veggies - As quinoa is cooking, cut everything as directed. Add to cooked quinoa
- Vinaigrette - Combine cilantro, cashews, ginger, lime and orange juices, rice vinegar, olive oil, salt and agave- whisk together. Add diced mango. And stir gently. Add to quinoa and veggies.
Toss everything together, let chill in the fridge until cooled.