Quinoa Salad w/ Roasted Almonds

Photo: Quinoa Salad
Served hot or cold, this detoxifying salad doesn’t skimp on taste. Roasting the quinoa and almonds add a nice crunch to this beautiful salad.



Yield
4-6 Servings
Vegan
Gluten-Free
Soy-Free
Salads
Ingredients

Salad

  • 1 cup cooked quinoa
  • ½ cup sliced almonds
  • Olive oil (optional)
  • 2 broccoli crowns, finely chopped
  • 1 head cabbage, shredded
  • 1-2 carrots, shredded
  • 2 cups chopped kale
  • ½ cup chopped fresh parsley
  • ½ cup dried blueberries

Dressing

  • 1 Tablespoon flaxseed oil
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon minced garlic
  • 1 teaspoon red chili flakes
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. Spread cooked quinoa and almonds in a single even layer on the baking sheet. Drizzle a little bit of olive oil if desired. Bake for 10-12 minutes. Remove from oven and let cool.
  3. Combine quinoa and the rest of the Salad ingredients in a large salad bowl. If you would like a cold salad, simply refrigerate salad until chilled.
  4. Whisk together all of the Dressing ingredients in a mixing bowl and drizzle. Pour Dressing over Salad. Toss to combine when ready to serve.