Rainbow Quinoa Salad with Tahini Ginger Dressing ★★★★★1 review

Ingredients:

• 1 cup Quinoa, rinsed
• 2 cups Water
• 1/2 teaspoon Pink Himalayan Sea Salt
• 1 cup Red Cabbage, shredded
• 1 cup Corn Kernels, cooked
• 1 Red Pepper, diced
• 1 Carrot, diced
• 1 bunch Baby Broccoli, de-stemmed

FOR DRESSING:

• 2 tablespoons Sesame Oil
• 1 1/2 tablespoons Tahini
• 3 tablespoons Rice Vinegar
• 2 teaspoons Coconut Sugar
• 1 tablespoon freshly minced Ginger
• 1/2 cup Vegetable Broth
• 1/4 teaspoon Pink Himalayan Sea Salt

Method:

1. In a small pot, combine quinoa, salt and water. Bring to a boil, turn down to a simmer and cover. Let cook for 15 minutes.
   Meanwhile, lightly steam carrot and broccoli – make sure they still remain slightly crunchy.
2. Once quinoa is cooked, transfer to a large mixing bowl and add in Red Cabbage, Corn, Red Pepper, Carrot and Broccoli. Toss to combine.
3. In a small bowl, whisk dressing ingredients together.
4. Pour dressing into quinoa a little at a time, and toss with each addition. Do this until all the dressing has been used.

Enjoy your warm, delicious quinoa!