A healthy broccoli salad recipe with quinoa, walnuts and sweetened dried cranberries tossed in a tangy honey-mustard dressing, Mmmmmmmm!!
This recipe is a slightly altered version of a recipe I found by Cookie and Kate.
3 cups cooked quinoa
1/2 cup chopped walnuts
1 small head broccoli broken into small pieces
1/3 cup sweetened dried cranberries (Craisins)
1/2 cup olive or avocado oil
2 tablespoons fresh squeezed lemon juice
1 tablespoon smooth Dijon mustard
1 tablespoon old fashioned grainy mustard
1 tablespoon apple cider vinegar
1 tablespoon raw honey
2 medium cloves garlic, pressed
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Combine all of the dressing ingredients in a liquid measuring cup and whisk until emulsified.
Toss together with the cooked quinoa, broccoli florets, walnuts and dried cranberries.
Set aside to allow flavors to meld for 1/2 hour.Enjoy!
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.