quinoa | 1 cup |
broth or water | 1 1/2 cup |
avocado | 1 |
grape tomatoes | 1 cup |
carrots | 2 |
cooked broccoli | 1 cup |
chopped fresh parsley | 1/4 cup |
lemon | 1 |
salt and pepper | to taste |
honey or maple syrup | 1 tbsp |
mustard | 1 tbsp |
1:1.5 quinoa to broth ratio, bring to boil then reduce heat to low, cover and simmer for 15 minutes.
Remove quinoa from pot and add to a big salad bowl and immediately fluff up with a fork. Add broccoli, chopped avocado, chopped cherry tomatoes, julienned carrots, chopped parsley.
Add lemon juice, honey,and mustard, then toss salad.
Last 3-4 days in the fridge.