Rainbow Garden Quinoa Salad Recipe | ChefDeHome.com

Ingredients

• 1/2 Cabbage, purple, thin sliced, **read notes
• 1 Cup Beet Root, cooked, small diced
• 1 Red Bell Pepper, or 2 small, yellow or red, small diced
• 2 Cups Quinoa, cooked organic quinoa
• 2 Cups Broccoli, raw, 1 head, small chopped, **read notes
• 2 Mango, small diced
• 2 Carrots, peeled and round sliced
• 1 Bunch Kale, thin chopped, **read notes
• 8 Oz Cannellini Beans, or chickpeas, cooked, drained
• Almonds, blanched, silvered or toasted
• 1/4 Cup Raisins
• 1-2 Oranges, to get 1/2 cup juice and tsp zest
• 1 tbsp Sriracha
• 1 tbsp Honey
• 2 tbsp Olive Oil
• 1 tbsp Almond Butter
• 1 Garlic, clove
• 1/2 tsp Basil, dried, or 5-6 fresh leaves
• Salt and Black Pepper