Crunchy Grain Salad
I am obsessed with the textures, flavors and colors in this salad. It's perfect as a side dish or on it's own - pop all your colorful crunchy veggies in this one and double the dressing to have on hand for other salads throughout the week!
Equipment
- 1 small saucepan for quinoa
- 1 big bowl to toss the salad together
- 1 small mason jar for the dressing
Ingredients
- 1 cup dry quinoa
- 2 whole apples chopped
- 6-8 stalks celery chopped
- 6-8 stalks dino kale ribboned / chopped fine
- 4 whole carrots shredded
- 1/3 cup dried cranberries
- 2 whole green onions chopped
- 1 can chick peas rinsed
- 1/3 cup pumpkin seeds
- 1 tbsp dill/ parsley/ cilantro optional for garnish
- salt & pepper to taste
Dressing
- 2 tbsp dijon mustard
- 1-2 tbsp rice vinegar / apple cider vinegar start with 1 and add more to your taste
- 2 tbsp maple syrup
- 2 tbsp miso
- 1/4 cup olive or avocado oil
Instructions
Salad
- Start by cooking the 1 cup of quinoa and fluff to cool with a fork per instructions
- While the quinoa cooks rinse and chop all of your vegetables and fruit and place in a big bowl
- Once the quinoa is cooled add to your bowl - it's okay if it's not completely cooled just not steaming hot.
Dressing
- In a small mason jar combine all of the ingredients and screw the lid on and shake it up until they are combined. Taste test and adjust to taste.
- Toss half of the dressing with the salad and save the other half for people to pour over the top.
- Enjoy!
Tried this recipe?Let us know how it was!
