This salad is light and delicious as well as filling. Quinoa is on the list of the top 10 foods to eat, and has many healthy benefits. This recipe is a favorite in our house.
Servings: 6
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Ingredients
- Ingredients:
- 12 ounces fresh broccoli
- 2 cups uncooked quinoa
- 1 large cucumber, cubed
- 6 ounces diced cherry tomatoes
- 1/3 cup chopped almonds
- 1/4 teaspoon salt, preferably sea salt
- pinch of pepper
- Dressing:
- 1/4 cup Dijon GF mustard
- 3 T apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 T pure GF maple syrup
Directions
- Cook the quinoa according to directions using either water or your choice of GF broth. Let cool.
- In a small bowl mix together the dressing ingredients and set aside.
- Place the broccoli in a blender or food processor and pulse until minced, or mince by hand. Place in the microwave on high for two-three minutes.
- Toss the cooked quinoa, cucumber, tomatoes, almonds, and broccoli together in a large bowl. Add dressing and mix together until coated. Add the salt and pepper. Refrigerate two hours until flavors blend together, then serve.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 170g | |
Recipe makes 6 servings | |
Calories 345 | |
Calories from Fat 142 | 41% |
Total Fat 16.03g | 20% |
Saturated Fat 2.04g | 8% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 157mg | 7% |
Potassium 556mg | 16% |
Total Carbs 41.7g | 11% |
Dietary Fiber 5.7g | 19% |
Sugars 2.65g | 2% |
Protein 9.89g | 16% |
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