DIETS: LC GF VG VT
Serves 4 as a main dish, 6-8 as a side
Time: 30 Minutes
​Adapted From: Food As Medicine

Ingredients: 

•  1 cup dry quinoa
• 2 cups water
• 1 1/2 cups chopped broccoli
• 1/2 cucumber, chopped
• 1/4 cup red onion, finely chopped
• 1 scallion, finely chopped
• 1 medium carrot, grated
• 1/4 cup flaxseed or olive oil
• 1/4 cup lemon juice
• 1 Tablespoon Dijon mustard
• 2 garlic cloves, minced
• 2 teaspoons zattar seasoning
• 2 teaspoons honey
• Salt, to taste

Instructions: 

• Rinse the quinoa and allow to drain.
• Place quinoa and water in a medium saucepan, bring to a boil and then simmer on med-low heat for 20 minutes. Allow to cool and set aside.
• Bring 1 inch of water to a boil in a medium saucepan.  Add broccoli to a steamer basket and steam (covered) for 5-6 minutes. Drain, cool and set aside.
• Combine the cooled quinoa and broccoli with the cucumber, red onion, scallion and carrot and mix well.
• Make the dressing by whisking the oil, lemon juice, mustard, garlic, zattar and honey in a small bowl until well combined.
• Drizzle the dressing over the salad.  Add salt if desired.  Serve!

Nutrition Info Per Serving: 
Calories 327
Total Fat 17 g
Cholesterol 0 mg
Sodium 175 mg
Potassium 520 mg
Total Carbohydrate 39 g
Dietary Fiber 5 g
Sugars 6 g
Protein 8 g