|White balsamic vinegar||2 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Vegetable broth||1 3⁄4 Cup (28 tbs)|
|Quinoa||1 Cup (16 tbs), well-rinsed and drained|
|Broccoli||1⁄2 Pound, cut into small florets, stems peeled and chopped|
|Scallions||2 , sliced|
|Red skinned apple||1 , cored and chopped|
|Celery rib||1 , chopped|
To make the dressing: In a small bowl, whisk together the mustard, vinegar, oil, and honey.
Cover and set aside.
To make the quinoa: Pour the broth into a large measuring cup and add enough water to measure 2 cups.
Pour into a large saucepan and bring to a boil over high heat.
Add the quinoa.
Reduce the heat to low, cover, and simmer for 10 minutes.
Add the broccoli florets and stems.
Cover and cook for 10 minutes, or until all the liquid is absorbed and the broccoli and quinoa are tender.
Spoon the quinoa mixture into a large bowl.
Cover and refrigerate until cool.
Add the scallions, apple, celery, flaxseeds, and the reserved dressing and toss to coat.