This salad has it all. It has great flavors, amazing texture, full of nutrients and best of all it tastes better when it is couple days old.
Healthy and Easy Vegetables Quinoa Saladserves 4-61 pound broccoli florets1 red bell pepper, seeded and diced2 celery stalks, chopped2 cup chopped red cabbage1 cup cranberries1/2 cup slivered almonds3 cups quinoazest of two lemons1 teaspoon finely chopped fresh ginger1 cup lemon juice1/2 cup olive oilsalt to taste-Place the vegetables in large bowl, add the cranberries and the almonds.-Whisk the lemon juice with the olive oil, the lemon zest and the ginger. Drizzle the dressing over the vegetable and toss well.-Place the quinoa in a pot, add 4 cups of water and little salt. Bring to a boil. Cook over medium heat for 10 minutes or until water is absorbed. Turn off the heat and allow the quinoa to rest for 5 minutes.-Spoon the hot quinoa over the dressed vegetables and toss well. Taste the salad and adjust the dressing. I found that the quinoa takes a lot of lemon juice.-Allow the salad to cool before serving.