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This recipe for ASIAN STYLE QUINOA SALAD is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




1 cup raw quinoa
1 cup baby carrots, sliced
1 tablespoon oil
2 cloves garlic, minced or 2 cubes Frozen Garlic
4 stalks celery, sliced
4 scallions, chopped finely, for garnish
1/2 cup toasted and salted cashews, for garnish


3 tablespoons Olive Oil
3 tablespoons unseasoned rice vinegar
2 tablespoons Low Sodium Soy Sauce
2 cubes Frozen Ginger
2 teaspoons Honey
2 teaspoons toasted sesame oil

Rinse the quinoa and cook according to package directions. When done, set aside.

Meanwhile, slice the baby carrots into small slices crosswise. This will make small rounded pieces and gives it a nice look without having to do too much work.

In a saucepan, heat 1 tablespoon oil and add garlic. After one minute, add the celery and carrots, cook over medium heat until it's just starting to soften. Remove from heat. Let cool.

Mix the ingredients for the dressing and set aside.

When the quinoa and vegetables have cooled, mix them together and add the dressing. Let marinate for a minimum of one hour before serving. Immediately before serving, add the scallions and cashews. Mix well and enjoy.




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