Mandarin Quinoa Crunch Salad is a vibrant, nutrient-packed dish that masterfully combines the satisfying heartiness of whole grains with the bright, fresh flavors of a vegetable slaw and the sweet-tangy zing of a homemade Asian-inspired dressing. This recipe is a celebration of textures and tastes, beginning with a base of fluffy, cooled quinoa that provides a protein-rich foundation. It’s then generously mixed with a colorful array of shredded cabbage and carrots from a coleslaw mix, crisp diced red bell pepper, and juicy segments of fresh mandarin oranges, which add a burst of citrus sweetness. The salad is elevated with a delightful crunch from both creamy cashews and toasty sliced almonds, while green onions contribute a mild, sharp bite. The entire creation is brought to life by a deeply flavorful, emulsified dressing that balances the salty depth of soy sauce, the tang of rice vinegar, the warmth of fresh ginger, and the rich aroma of sesame oil, creating a cohesive and utterly addictive dish.
The true brilliance of this salad lies in its versatility and make-ahead convenience. It is a perfect meal-prep champion, as the flavors meld and improve overnight in the refrigerator, making it an ideal lunch for busy weeks. It stands proudly as a light yet complete vegetarian main course or serves as a stunning, colorful side dish for grilled chicken, fish, or tofu. Unlike delicate leafy salads, this one holds up beautifully for hours, making it a fantastic choice for potlucks, picnics, and parties. The Mandarin Quinoa Crunch Salad is more than just a salad; it’s a wholesome, satisfying, and explosively flavorful meal that proves healthy eating can be an exciting and delicious adventure for the senses.
Why You’ll Love This Recipe:
- Perfect Meal Prep Salad: This salad gets better as it sits, making it the ultimate make-ahead lunch or dinner for the week.
- Explosion of Texture and Flavor: Enjoy the contrast of fluffy quinoa, crisp vegetables, juicy fruit, crunchy nuts, and a savory-sweet dressing in every bite.
- Nutrient-Packed and Satisfying: Packed with plant-based protein, fiber, and healthy fats, it’s a light meal that will keep you full and energized.
- Versatile Side or Main: It’s substantial enough to be a vegetarian main dish but also pairs beautifully as a side with any Asian-inspired protein.
Ingredients:
- 1 ½ cups uncooked quinoa, rinsed
- 1 (16 oz) bag coleslaw mix (shredded cabbage and carrots)
- 1 red bell pepper, diced
- 4 mandarin oranges (such as clementines or satsumas), peeled and segmented
- 5 green onions, thinly sliced
- ½ cup raw cashews, roughly chopped
- ¼ cup sliced almonds
- ¼ cup olive oil
- ¼ cup rice vinegar
- ¼ cup low-sodium soy sauce
- 1-2 tablespoons honey (or maple syrup), to taste
- 2 teaspoons sesame oil
- 1 ½ tablespoons fresh ginger, finely grated
- 1 teaspoon garlic powder
Instructions:
Step 1: Cook and Cool the Quinoa
Cook the quinoa according to package directions, typically using a 1:2 ratio of quinoa to water. Once cooked, fluff with a fork and spread it on a large plate or baking sheet to cool to room temperature. This prevents the salad from becoming mushy.
Step 2: Combine Salad Ingredients
In a very large mixing bowl, combine the cooled quinoa, coleslaw mix, diced red bell pepper, mandarin orange segments, sliced green onions, chopped cashews, and sliced almonds.
Step 3: Prepare the Dressing
In a small bowl or a jar with a tight-fitting lid, combine the olive oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, and garlic powder. Whisk vigorously or shake the jar until the mixture is completely emulsified and smooth.
Step 4: Dress the Salad
Pour the dressing over the quinoa and vegetable mixture. Using salad tongs or two large spoons, toss everything together gently but thoroughly until every ingredient is evenly coated in the dressing.
Step 5: Chill and Serve
For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the quinoa to absorb the dressing and the flavors to meld. The salad can be served chilled or at room temperature.
Tips:
- Rinse the Quinoa: Always rinse quinoa under cold water before cooking to remove its natural bitter coating (saponin).
- Toast the Nuts (Optional): For an even deeper, nuttier flavor, toast the cashews and almonds in a dry skillet over medium heat for 3-5 minutes until fragrant before adding them to the salad.
- Customize Your Add-Ins: Feel free to add other ingredients like shelled edamame, diced cucumber, or shredded chicken for extra protein.
- Adjust the Sweetness: Taste the dressing before adding it to the salad. Add more honey if you prefer a sweeter profile, or a splash of lime juice for more tang.
Storage Options:
- Refrigerator: This salad stores exceptionally well. Keep it in an airtight container in the refrigerator for up to 4-5 days. The nuts may soften slightly but will still be delicious.
- Make-Ahead: This is an ideal make-ahead dish. Prepare the entire salad (including dressing) 1-2 days in advance.
- Freezing: Freezing is not recommended, as the texture of the fresh vegetables and quinoa will become unpleasantly mushy upon thawing.
