Quinoa Broccoli Salad with milkadamia Unsweetened Dill Dressing
Ingredients
- 1 c. quinoa yields 4 c. when cooked
- 1 c. finely chopped broccoli
- 1 c. diced cucumbers
- 2 c. diced roasted sweet potato
- 3/4 c. pomegranate seeds
- 1/2 c. sliced almonds
milkadamia Unsweetened Dill Dressing
- 1 1/4 c. macadamia milk I use milkadamia Unsweetened
- 1 c. raw cashews
- 1 c. fresh dill
- 2 Tbsp. lemon juice
- 1 tsp. dijon mustard
- 1 tsp. salt
- 1 tsp. garlic
- 1/4 tsp. pepper
Instructions
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Cook the quinoa and let it cool. You need 1 c. uncooked quinoa (yields about 4 c. cooked).
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Dice sweet potato into small cubes and roast in the oven in olive oil salt and pepper for 25 minutes or microwave in a microwave safe bowl for 5 minutes.
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Chop the cucumbers, and broccoli and prep the pomegranate seeds if you didn’t buy them pre-shelled.
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Into a large bowl add the quinoa, sweet potato, cucumber, broccoli, almonds and pomegranate seeds. Pour the dressing over and mix to combine well.
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Store in a container in the fridge up to 5 days
Dressing
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Add all of the dressing ingredients to a high-speed blender then blend until completely smooth. If you don’t have a high speed blender like a Vitamix, soak the cashews in hot water for 10 minutes to soften them.
