Honey Mustard Quinoa Salad

(recipe courtesy of wendypolisi.com)

serves 4

 

 

This is a great springtime salad, but I like to make it year round.  It is bright, packed with flavor, color and lots of crunch.  And, it happens to be Gluten Free and Vegan.  I am happy to eat it as a meal but of course it would be a perfect side dish to any summer main dish.  Prep time is only 10 minutes, how great is that?  Enjoy.

 

 

 

Ingredients

 

1/1/2 cups cooked quinoa

1/2 cup dried cranberries

2 ribs celery, chopped

2 carrots, peeled and julienned

1/2 cup almonds, chopped

 

Honey Mustard Dressing

 

1/2 cup honey or agave nectar (I used honey)

1/4 cup Dijon mustard

1 TBSP olive oil (optional)

2 TBSP rice wine vinegar

1/2 tsp. Rice wine vinegar

1/2 tsp garlic powder or 1 clove garlic, minced

1/2 tsp fresh ground black pepper

1/2 tsp salt

 

Instructions

 

In a medium bowl combine quinoa, cranberries, celery, carrots and almonds.  Toss with dressing and serve at room temperature or chilled. Drizzle with dressing as desired.

 

DRESSING - combine all ingredients in a small bowl and whisk until combined.

(half of the dressing seems to be a good amount - if you don’t use it all, save the rest for any leftovers or another salad.

 

Calories: 357 per serving

 

To print recipe click here

 

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© 2016  by Baked by Bobi

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