Broccoli and Quinoa Salad

• Gluten free

• Meat

  • 6 pieces Bacon, cooked and crumbled

• Produce

  • 1 Apple, medium
  • 5 cups Broccoli florets
  • 2 Celery stalks
  • 1 Onion, small

• Condiments

  • 2 tbsp Balsamic vinaigrette
  • 3 tbsp Honey
  • 1 cup Mayonnaise

• Pasta & Grains

  • 1 1/2 cups Quinoa

• Nuts & Seeds

  • 1/2 cup Pecans

• Liquids

  • 3 cups Water

Found on premeditatedleftovers.com

Description

Ingredients

• 1½ cups quinoa (I used red quinoa)
• 3 cups water
• 5 cups broccoli florets
• 1 medium apple, diced
• ½ cup pecans
• 1 small onion, chopped
• 6 pieces of bacon, cooked and crumbled
• 2 celery stalks, sliced
• 1 cup mayonnaise
• 2 tablespoons balsamic vinaigrette (I used Annie’s Naturals because it is gluten free)
• 3 tablespoons honey

Directions

• Add quinoa and water to a large pot. Cook over a medium-high flame until it reaches a boil. Lower flame, cover and simmer for 15 minutes.
• Place quinoa in the refrigerator to cool.
• While the quinoa is cooling cook the bacon and then crumble it.
• Mix the dressing ingredients in a small bowl.
• Once the quinoa had cooled, add the vegetables.
• Pour the dressing over the quinoa and veggies. Toss to coat.
• Serve immediately or place in the refrigerator to keep cool until you do serve it.