Quinoa Holiday Salad

1 cup quinoa

1 cup broccoli florets

½ cup Swansons Thai ginger broth

1 cup baby spinach roughly chopped

6 scallions finely chopped

½ cup sweet peppers sliced

1 cup cucumber chopped

⅓ cup cilantro finely chopped

⅓ cup parsley finely chopped

¼ cup dried cranberries

¼ cup almond slices

¼ cup pecans roughly chopped

¼ cup walnuts roughly chopped

½ cup black beans (optional)


⅓ cup olive oil

2 tablespoons aged balsamic vinegar

1 teaspoon wholegrain Dijon mustard

¼ teaspoon apple cider vinegar

1 teaspoon minced garlic

¼ teaspoon Sandra’s Spice

¼ teaspoon paprika

¼ teaspoon cumin

¼ teaspoon coriander

¼ teaspoon cayenne pepper

¼ teaspoon ground black pepper

salt to taste

Follow directions on quinoa package. When cooked, remove from heat and place in serving dish to cool.

In a medium saucepan over medium heat add Thai broth. When it reaches a gentle simmer add broccoli and cook for 2 minutes. Remove from heat, drain and set aside.

In a separate dish add all dressing ingredients and whisk until ingredients are combined and set aside.

Add to serving dish broccoli florets, spinach, scallions, sweet, cilantro, parsley, dried cranberries, almond slices, pecans, walnuts, black beans (optional). Add 2 tablespoons of dressing and stir until uniform.

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