Quinoa Salad w/ Chopped Vegetables

Photo: Quinoa Salad
This detoxifying, colorful, and nutritious salad doesn’t skimp on taste. This dish yields a very large salad that can be served fresh or made ahead of time. Refrigerate salad with the dressing on the side to enjoy throughout the week.
Yield
4-6 Servings
Vegan
Gluten-Free
Nut-Free
Entrees
Salads
Ingredients

Quinoa

  • 1 cup dried quinoa
  • 1½ cup water

Salad

  • 2 broccoli crowns, finely chopped
  • ½ head cabbage, shredded
  • 1-2 carrots, shredded
  • 1 head romaine, chopped
  • ½ onion, sliced thinly

Dressing

  • 3 Tablespoons honey or agave
  • 2 Tablespoons brown rice vinegar
  • 2 Tablespoons toasted sesame oil
  • 1 Tablespoon soy sauce or tamari
  • ¼ - ½ jalapeno, de-seeded and chopped (optional)
  • ½ cup fresh lime juice
Instructions
  1. To prepare Quinoa: Combine quinoa and water in a saucepan. Bring to a boil, cover and then lower to a simmer for 10-12 minutes. Little white tails will sprout out of the quinoa to help indicate doneness.
  2. Transfer quinoa to a large bowl to cool to room temperature.
  3. Add all Salad ingredients to cooled quinoa. Toss together to combine.
  4. Combine all Dressing ingredients in a food processor or blender. Blend until well-combined. Pour dressing over salad and toss together when ready to serve. Keep any remaining dressing in a glass jar in the refrigerator for up to a week. Serve and enjoy!