Crunchy Quinoa Salad with Lime Dressing

This is an antioxidant powerhouse. Make it ahead of time (except for herbs and avocado) and bring it for lunch the next day.

quinoa salad recipe

2 servings

1/2 c. quinoa (2 c. cooked)
1/2 c. pecans, toasted and roughly chopped
1/2 c. dried cranberries
1 c. red cabbage, chopped
1 avocado, diced
Fresh coriander and chives—about 1 tbsp of each

2 tbsp. extra virgin olive oil
1 tbsp. apple cider vinegar
1/2 tbsp. honey
1 tsp dijon mustard
Juice of 1 lime

Cook the quinoa, according to the package instructions; allow to cool slightly
Add all dressing ingredients in a jar and shake well; set aside
Combine quinoa with the rest of the salad ingredients (pecans, cranberries, cabbage, avocado, herbs) and dressing. Combine well; season with sea salt and pepper