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Tangy Broccoli Quinoa Salad


1 Cup Uncooked Quinoa
2 medium Head of Broccoli, Florets removed and chopped
1/4 Cup, 1 Tbsp. Olive Oil, Divided
1/3 Cup Tangy Honey Mustard
1 Clove Garlic, Minced
2 Handfuls Chopped Walnuts or Almonds (optional)
To Taste Salt and Pepper



1) Heat oven to 425°F and line a baking sheet with foil.

2) Cook quinoa according to the package directions and set aside.

3) Toss broccoli florets in 1 Tbsp. of olive oil and place on backing sheet.  Salt and pepper to taste and bake for 20-30 minutes or until broccoli is tender.

4) To make dressing: Combine Tangy Honey Mustard, Garlic, and remaining 1/4 cup of olive oil in a small bowl.

5) When broccoli is done, chop into small pieces.  Combine quinoa, chopped broccoli and dressing.

6) Serve cold, room temperature or warm! Enjoy!

Products Used In This Recipe:

Tangy Broccoli Quinoa Salad: 3-6 servings: 1 Cup of Uncooked Quinoa, 2 Medium Heads of Broccoli, Olive Oil, 1/3 Cup of Tangy Honey Mustard, 1 Garlic Clove, 2 Handfuls of Chopped Walnuts or Almonds (optional), Salt and Pepper

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