Quinoa Broccoli Salad (with creamy dill dressing!)
Crunchy, fresh, healthy quinoa broccoli salad is plant-based, gluten-free and dairy-free. Meal prep this for lunches for the week!
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Cooking tools:
- Blender
- Saucepan
- Colander
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cup
- Spoon
Ingredients
- 1 cup quinoa (dry, yields 4 cups cooked)
- 1 cup broccoli (finely chopped)
- 1 cup cucumbers (diced)
- 2 cups sweet potato ( diced and roasted)
- ¾ cup pomegranate seeds
- ½ cup almonds sliced (sliced)
- 1 ¼ cup macadamia milk (or any plain nondairy milk)
- 1 cup cashews (raw)
- 1 cup dill (fresh)
- 2 tablespoons lemon juice
- 1 tsp dijon mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
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