Honey Mustard Red Quinoa Salad
This recipe uses red quinoa which was once reserved for royalty. Not only is it delicious but it is ideal for those who have celiac disease and eating vegetarian or vegan diets. Quinoa provides lysine unlike most grains making it a complete protein. A fourth of a cup will provide you with 20% of your daily value of fiber, 25% of folate, 20% magnesium 15% riboflavin and 10% of Iron, thiamin, vitamin B6 and phosphorus. 
Ingredients: 
1 cup Dry Quinoa
2 cups Vegetable Broth
3 Green Onions, chopped
1/2 Red Onion, chopped
1/4 cup Parsley, chopped
Optional: Feta Cheese
Dressing:
1 Tbsp Raw Honey
2 Tbsp Brown Mustard
1 Lime, juiced
4 Tbsp Rice Vinegar
4 Tbsp Flax Seed oil
2 Tbsp Ground Flax Seeds
2 tsp Salt
Instructions: 
Add broth and quinoa into a pot and bring to a boil.
 

Reduce heat and simmer for about 15 minutes, till liquid is absorbed. Set aside to cool.
In a jar combine honey, mustard, lime juice, rice vinegar, flax seed oil, ground flax seed and salt, shake to mix throughly. 
In a large bowl combine quinoa, parsley and onions; drench with dressing.

Mix throughly to distribute the dressing.  Chill before serving and top with feta cheese.

    Honey Mustard Red Quinoa Salad

    This recipe uses red quinoa which was once reserved for royalty. Not only is it delicious but it is ideal for those who have celiac disease and eating vegetarian or vegan diets. Quinoa provides lysine unlike most grains making it a complete protein. A fourth of a cup will provide you with 20% of your daily value of fiber, 25% of folate, 20% magnesium 15% riboflavin and 10% of Iron, thiamin, vitamin B6 and phosphorus. 

    Ingredients: 

    1 cup Dry Quinoa

    2 cups Vegetable Broth

    3 Green Onions, chopped

    1/2 Red Onion, chopped

    1/4 cup Parsley, chopped

    Optional: Feta Cheese

    Dressing:

    1 Tbsp Raw Honey

    2 Tbsp Brown Mustard

    1 Lime, juiced

    4 Tbsp Rice Vinegar

    4 Tbsp Flax Seed oil

    2 Tbsp Ground Flax Seeds

    2 tsp Salt

    Instructions: 

    Add broth and quinoa into a pot and bring to a boil.

     

    Reduce heat and simmer for about 15 minutes, till liquid is absorbed. Set aside to cool.

    In a jar combine honey, mustard, lime juice, rice vinegar, flax seed oil, ground flax seed and salt, shake to mix throughly. 

    In a large bowl combine quinoa, parsley and onions; drench with dressing.

    Mix throughly to distribute the dressing.  Chill before serving and top with feta cheese.

    1. melladoree posted this
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