A Powerhouse Quinoa Salad Recipe that brings a double dose of Protein and Antioxidants

Scale

3 1/2 cups cooked quinoa ( for instructions on how to cook quinoa, click HERE)

1/3 cup dried cranberries

1/4 cup toasted sliced almonds

10 unsulfured dried apricots, quartered

1/4 cup shelled pistachios

1/4 cup toasted hazelnuts ( for instructions on how to toast hazelnuts, click HERE)

2/3 cups pomegranate seeds ( about one small-medium pomegranate)

DRESSING

3- 4 tbsp freshly squeezed lemon juice

3 tbsp extra virgin olive oil

3 tbsp orange juice

Orange zest (1 orange)

2 tbsp honey mustard ( for a vegan option, use your favorite mustard and add 2 tsp maple syrup)

1 tbsp brown mustard

1 tbsp grain mustard

1/8 tsp salt

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Mix all the salad ingredients in a large bowl
To prepare the dressing, combine all the ingredients in a glass jar with a tight lid. Shake it until smooth and creamy smooth. Pour over the salad before serving