INGREDIENTS
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Salad:
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4 cups cooked quinoa (1 cup dry, with 2 cups water should yield 4 cups cooked)
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2 carrots, grated
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1 apple, chopped into small pieces
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1/3 cup sliced almonds, toasted
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1/4 cup raisins
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1 cup red cabbage, shredded
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1/2 cup green onion, chopped
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Dressing:
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1 Tbsp olive oil
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1/4 cup apple cider vinegar
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2 Tbsp non-grainy dijon mustard
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1 Tbsp maple syrup
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2 packets stevia
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Pinch salt & pepper (to taste)