(recipe courtesy of wendypolisi.com)
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.
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
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
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