Spinach Quinoa Salad with Honey Coriander Dressing {Gluten-Free, Dairy-Free, Vegan}
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Gluten-Free, Dairy-Free, Vegetarian
Ingredients
  • 4 cups baby spinach
  • 1 cup broccoli
  • 1 cup cauliflower
  • 1 cup cherry tomatoes
  • 1 yellow bell pepper, seeded and thinly sliced
  • ¼ cup corn kernels, optional
  • 1 carrot, shredded
  • 2 Tbsp. dried cranberries
  • 1 sweet potato
  • 1 cup snap peas
  • 3 Tbsp. organic flax oil
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. raw organic honey
  • ¼ tsp. ground coriander
  • ¼ tsp. sea salt
  • ¼ tsp. pepper
  • 4 large scallions, thinly sliced
  • ⅓cup Blue Diamond Almonds
  • 3 Tbsp. white sesame seeds
  • 1 medium, ripe avocado, peeled, pitted and diced
  • 1 cup purple cabbage
  • ½ cup cooked quinoa or rice (I used a mixture of both since I had leftovers)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook sweet potato in the oven for 20 minutes or until tender. Remove from oven and cut into ½ inch pieces.
  3. Meanwhile, lightly steam cauliflower, broccoli and snap peas on the stove top in a steamer basket over medium heat for 6-8 minutes or until tender.
  4. In a small bowl, whisk oil, vinegar, honey, coriander, sea salt and pepper; set aside.
  5. In a large bowl, combine remaining ingredients; pour dressing over top and gently toss to combine.
  6. Serve.
Notes
Serving Size: 1 ~ Calories: 277 ~ Fat: 19 ~ Protein: 8g ~ Carb: 23g ~ Fiber: 8g ~ Sugar: 5g ~ Sodium: 103mg
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2014/05/19/spinach-quinoa-salad-with-honey-coriander-dressing-gluten-free-dairy-free-vegetarian/