Rainbow quinoa salad

INGREDIENTS

 1 cup Quinoa, rinsed
 2 cups Water
 ½ teaspoon Pink Himalayan Sea Salt

 1 cup Red Cabbage, shredded
 1 cup Corn Kernals, cooked
 1 Red Pepper, diced
 1 Carrot, diced
 1 bunch Baby Broccoli, de-stemmed

For Dressing

 2 tablespoons Sesame Oil
 1½ tablespoons Tahini
 3 tablespoons Rice Vinegar
 2 teaspoons Coconut Sugar
 1 tablespoon freshly minced Ginger
 ½ cup Vegetable Broth
 ¼ teaspoon Pink Himalayan Sea Salt

INSTRUCTIONS

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.

Once quinoa is cooked, transfer to a large mixing bowl and add in Red Cabbage, Corn, Red Pepper, Carrot and Broccoli. Toss to combine.

In a small bowl, whisk dressing ingredients together.

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!