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

#salad #quinoa #honeymustard #GlutenFree #sidedish #vegetarian