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Quinoa Salad

Diet.Chef's picture
Ingredients
For dressing
  Mustard 2 Tablespoon
  White balsamic vinegar 2 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Honey 1 Tablespoon
For quinoa
  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
  Flaxseeds 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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