Quinoa Salad

Quinoa Salad Recipe
plant-based, gluten-free, refined sugar-free, vegan

Salad Ingredients:

• 1 cup Uncooked quinoa
  
• 2 cups Water
  
• 1 1/2 cups Beans of choice, or 1 can of beans, rinsed and drained
  
• 1 Bell pepper, chopped
  
• 1-2 Carrots, shredded or cut into small rounds
  
• 1 Spring Onion, green and white parts cut into small pieces
  
• 1 Package of cherry tomatoes, 8-10 oz. sliced in halves
  
• 1-2 cups Salad mix of choice

Dressing Ingredients:

• 1/4 cup Apple cider vinegar
  
• 1/4-1/2 cup Flax oil
  
• 1 tsp Pure maple syrup or raw honey
  
• 1 tsp Mustard
  
• 1/2 tsp Salt
  
• 1 Garlic clove, peeled and finely minced

Salad Instructions:

1. Add water and quinoa to a medium sized pot over high heat and cover with a lid and bring to a boil.
   
2. Lower heat to a simmer and let the quinoa cook until all water is absorbed (approximately 15 minutes). Remove from heat and let sit for an additional 5-10 minutes.
   
3. Let the quinoa cool and then combine the cooked quinoa with the rest of the Salad ingredients to a large bowl and mix well.

 
Dressing Instructions:

1. Add all Dressing ingredients to a container with a tight closing lid, e.g. Mason jar, and shake vigorously.
   
2. Alternatively, use an immersion blender or blender to combine the Dressing ingredients.
   
3. Pour desired amount over the Salad and mix well to coat.