1 cup quinoa
½ cup mandarin oranges, drained, reserve 2 tablespoon juice
1 cup diced pineapple
2 cups broccoli, blanched *see how to blanch broccoli, below
2 medium carrots, sliced into matchsticks
4 scallions (green onions), sliced
1 teaspoon orange zest
A handful of fresh cilantro and mint leaves, rough chopped
Kosher salt and pepper, to taste
For the dressing:
1/4 cup pineapple juice
2 tablespoons mandarin orange juice
Fresh juice from 1-2 limes
1/4 cup rice vinegar
1/2 cup olive oil
2 tablespoons gluten-free soy sauce
1 inch ginger, grated
1 teaspoon sugar
Cook 1 cup quinoa according to package instructions.
When the quinoa is ready, scoop it into a large bowl and fluff it with a fork. Allow it to cool.
In a large glass measuring cup, whisk together the dressing ingredients. Taste test.
When the quinoa has cooled, pour in the dressing and toss lightly. Add the pineapple, broccoli, carrots, scallions, fresh cilantro and mint. Gently combine the ingredients. Add kosher salt and pepper, to taste.
Cover and chill to let the flavors blend