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When life gets busy, it can be really easy to get in the habit of skipping lunch, and just noshing on whatever snacks are around. But I think we all know that having a good, filling and satisfying lunch makes a huge difference in our days.
Enter my crunchy quinoa salad. It’s got a party of textures going on, plus sweet, savory, salty and more. It’s an excellent make ahead salad that will transform your lunchtime!
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- 1/2 cup olive oil
- 2 Tablespoons lemon juice
- 2 Tablespoon mustard (spicy brown or dijon is best)
- 2 Tablespoon maple syrup or honey
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 1 cup Romaine Lettuce
- 1/2 cup cooked quinoa (see tip)
- 1/4 cup Shredded purple cabbage
- 1/2 red or orange pepper, sliced
- 1 small cucumber, sliced
- 1/4 cup Craisins
Prepare dressing: combine all ingredients in a container. Shake well to combine. Dressing can be stored in fridge for up to two weeks.
Prepare salad: combine lettuce and quinoa and place in bowl or container. Top with cabbage, pepper, cucumber and craisins.
Just before serving, add desired amount of dressing to salad. Toss or shake to fully combine.
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