Ingredients:
For the Quinoa:
- 6-7 florets of broccoli
- 1/2 cup of uncooked quinoa
- 1 white onion
- A handful of grated carrots
- A handful of cilantro, chopped
- 1/4 cup of chopped green onions
- 2 tbsp. of chopped pecans
- 1/2 tsp. of pink himalayan salt
For the Dressing:
- 1 lemon
- 1 tsp. of sesame seeds
- 1 tbsp. of raw coconut aminos
- 1 tbsp. of sesame oil
- 1 tbsp. of rice vinegar
- 2 garlic cloves, minced
- 1 tsp. of ginger
Directions:
- Rinse quinoa and in a medium cooking pot, cook ½ cup of quinoa in 1 cup of water with ½ teaspoon salt and onions. Remove from heat.
- In a large bowl, mix in the cooked quinoa, broccoli, carrots, cilantro, green onions and pecans until ingredients are combined.
- In a small bowl mix all the dressing ingredients.
- Pour dressing over the quinoa and mix until evenly combined.
