This broccoli salad is a great summer side dish and the perfect addition to any picnic. Make this recipe the night before to let the flavors meld!
- 4 cups raw, broccoli
- 2 cups cooked quinoa
- 3 Tbsp coarse ground dijon mustard
- 2 Tbsp fresh lemon juice
- ¼ cup extra virgin olive oil
- 2 Tbsp maple syrup
- 1 clove garlic
- 1 tsp salt
- 1 tsp pepper
- ½ tsp crushed red pepper flakes
- ½ tsp paprika
Wash and dry all produce.
Cook quinoa according to package instructions and set aside to cool.
Mix together dressing ingredients.
Cut broccoli into small/medium pieces and discard any large pieces of stem.
Combine broccoli and quinoa in a large serving bowl.
Add dressing to bowl and mix well.
Cover and place in refrigerator overnight to let flavors meld.