Crispy Quinoa Broccoli Salad | Elissa Goodman

Ingredients

• 3/4 cup cooked quinoa
• 1 Tbsp. coconut oil
• 3.5 ounces of spinach
• 2 cups of dinosaur kale
• 2 small heads of broccoli, cut into florets
• 3/4 cups toasted cashews, rough chop
• 1/4 cup lemon juice
• 1 clove garlic
• 2 Tbsp red wine vinegar
• 1 Tbsp honey
• 1 tsp sea salt
• 1 tsp dried Italian herbs
• 1/3 cup of dairy free sour cream
• 3 Tbsp olive oil