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Salad
1 cup edamame
3 cups green cabbage, shredded
1 cup shredded carrot
2 celery stalks, chopped
1/2 cup almond slivers
1 can mandarin oranges
1/4 cup green onion
Dressing
3 tbsp soy sauce or coconut aminos
2 tbsp sesame oil
1/4 cup rice vinegar
2 tsp fresh grated ginger
1 tbsp honey or maple syrup
Crispy quinoa
2 cups cooked quinoa
2 tbsp olive oil
Pinch salt
To make the quinoa, preheat oven to 375F. Roast for 30-35 min, shaking the pan every 10 or so minutes, until golden.
To make the salad, combine all ingredients for the dressing and shake or whisk vigorously. Add all salad ingredients to a bowl and toss in the dressing. Top with quinoa.
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