Quinoa Salad

A delightful and highly nutritious plant powered salad.

Scale

1 red bell pepper, diced

1 cup cooked edamame beans

1 summer squash, diced

3 sticks celery, diced

3 carrots, finely sliced

1 cup arugula, roughly sliced

1 cup fresh mint leaves, torn if large

1 1/2 cups cooked quinoa

1/4 cup sultanas or raisins

1/2 cup raw cashews

For the Dressing:

Juice and zest of a lemon

1 1/2 teaspoons Dijon mustard

2 teaspoons maple syrup

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup filtered water

Cook Mode Prevent your screen from going dark

Cook quinoa according to the package directions. When cooked transfer to a large bowl to cool.
Prepare the vegetables and herbs, place in a large bowl.
Add the sultanas or raisins and cashews.
When the quinoa is cool add it to the vegetables. Stir well.
To make the dressing: stir together the lemon zest and juice, Dijon mustard, maple syrup and black pepper. Whisk in the water, TASTE and add more lemon juice or maple syrup if necessary and adjust the seasonings to your liking.
Pour the dressing over the salad and toss well. Add more fresh herbs if desired.

Find it online: https://marycallan.com/quinoa-salad/