1/4 c freshly squeezed lime, meyer lemon or orange juice
1/8 c rice vinegar
3 tsp. agave syrup
1/4 c cilantro leaves or 1/8 c mint leaves, rough chopped
1T safflower or almond oil
1 tsp. ground ginger
1 tsp. aleppo chile flakes
1/2 tsp. Chinese five spice powder
2 tsp. salt
Instructions
In small bowl, combine fresh citrus juice of choice, rice vinegar, agave syrup, oil, ginger, Aleppo flakes, five spice powder and salt. Whisk well to fully combine and emulsify. Add red onion and toss well. Set aside and let sit a minimum of 5 minutes.
In large bowl, combine cooked quinoa, mangoes, carrot, edamame, coconut and raisins.
After onion has sat in dressing, pour over quinoa mixture and toss well to evenly distribute. Add fresh cilantro/mint leaves and toss gently. Sprinkle with toasted almonds and toss gently before serving.
Originally Submitted
9/21/2016
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