INGREDIENTS
- 1 cup dry mixed colored quinoa I like the TruRoots brand (prepare per instructions on package)
- 2 cups chopped broccoli (frozen is ok to use)
- 1/2 chopped red onion
- 1/2 chopped red bell pepper
- 3-4 cup baby kale (remove any large stems)
- Dressing:
- 6 tbsp olive oil
- 1 tsp onion powder
- 1/2 tbsp mustard (regular or Dijon)
- 1/2 a lime squeezed
- Salt/pepper to taste
INSTRUCTIONS
- Prepare your quinoa according to directions on your package (mine was 1 cup dry to 2 cups water, brought to a boil and covered and left to simmer for 18 minutes)
- While quinoa is cooking add your chopped broccoli, onion, pepper to a skillet pan (sprayed with non-stick spray first) and let cook on medium to high heat for about 12 minutes stirring frequently, then add your kale to the sauté pan with veggies for 1-2 minutes stirring until kale is wilted down?
- Prepare dressing by adding olive oil, onion powder, mustard, lime juice, salt and pepper to a bowl and whisking it together, set aside