Broccoli Quinoa Salad with Caraway and Horseradish
Ingredients
Dressing
-
2
tablespoons
grated fresh horseradish
-
3
tablespoons
lemon juice
-
1
tablespoon
apple cider vinegar
-
to taste
sea salt and ground black pepper
-
½
teaspoon
caraway seeds
-
2
teaspoons
dijon mustard
-
1
tablespoon
maple syrup
-
3
tablespoons
olive oil
-
1
tablespoon
flaxseed oil
Salad
-
1
unit
shallot, halved and shaved thin
-
⅓
cup
apple cider vinegar
-
to taste
sea salt and ground black pepper
-
1
teaspoon
maple syrup
-
¼
cup
quinoa, rinsed
-
1
bunch
broccoli, cut into small florets
-
1
small head
cauliflower, cut into small florets
-
1
unit
apple, cored and diced small
-
3
tablespoons
chopped fresh dill
-
¼
cup
Marcona almonds, chopped
Instructions
- Blend all dressing ingredients until smooth and creamy, adjust seasoning if needed.
- Soak sliced shallots in apple cider vinegar with salt, pepper, and maple syrup to soften.
- Cook quinoa with water and a pinch of salt until all water is absorbed, then let it cool.
- Steam or boil broccoli and cauliflower for 3-4 minutes until slightly soft, then cool under cold water.
- In a large bowl, combine cooled quinoa, broccoli, cauliflower, diced apple, chopped dill, Marcona almonds, and extra caraway seeds.
- Add drained shallots and desired amount of dressing, season with salt and pepper, and toss to combine.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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