Honey Mustard Quinoa Salad
Yield: 6-8 servings
Ingredients
3/4 cup uncooked quinoa
1 1/2 cups water
Honey Mustard Dressing:
1/4 cup honey (or agave nectar)
1/4 cup Dijon mustard
1 Tbsp olive oil
2 Tbsp rice vinegar
1-2 cloves garlic, minced
1/2 tsp ground black pepper
1/2 tsp salt
1/2 cup dried cranberries
2 celery ribs, diced
2 carrots, peeled and diced
Directions
1. In a medium-sized pot, combine the quinoa and water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
2. Combine all dressing ingredients in a small bowl and whisk until well combined.
3. Once the cooked quinoa has cooled completely, toss together with remaining ingredients and dressing. (Feel free to start with just a portion of the dressing and add more to taste. Store remainder in refrigerator for leftovers!)
4. Serve at room temperature or chilled.
Recipe adapted from Wendy Polisi.
