Asian Sprout Salad

Name: Asian Sprout Salad
Ingredients: ¼ cup (60 mL) slivered almonds; 1 cup (250 mL) quinoa sprouts; 1 cup (250 mL) thinly sliced purple cabbage, cut in 1-inch-long (2.5 cm) pieces; 1 cup (250 mL) grated carrots; 1 cup (250 mL) diced red bell pepper (about 1 pepper); 1 cup (250 mL) diced red bell pepper (about 1 pepper); 1 cup (250 mL) halved fresh stringless snap peas; ¼ cup (60 mL) sliced green onion; 2 Tbsp (30 mL) sesame oil; 2 Tbsp (30 mL) rice vinegar; 2 Tbsp (30 mL) soy sauce (or gluten-free tamari); 2 Tbsp (30 mL) soy sauce (or gluten-free tamari); 2 Tbsp (30 mL) honey

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Chock full of vegetables and sprouts, this salad can conveniently be prepared the night before. It will keep in a sealed container in the refrigerator for up to four days, but wait until serving time to add the nuts.

Ingredients

¼ cup (60 mL) slivered almonds
1 cup (250

Vegetarian
Gluten-free

Method

Preheat the oven to 350°F (180°C). Spread the almonds evenly on a baking sheet and bake on the center oven rack for 5 to 7 minutes