Here are the instructions:
In a medium saucepan, combine quinoa and vegetable broth. Bring it to a boil.
Reduce heat to low, cover and simmer for 15 minutes.
Turn off heat and allow quinoa to sit for 5-10 minutes.
Allow quinoa to cool completely.
In a large bowl combine cooled quinoa with corn, carrots, cherry tomatoes, red cabbage and broccoli florets.
In a small bowl whisk olive oil, white wine vinegar, Dijon mustard, honey, salt and pepper.
Pour dressing over salad and stir until it’s evenly dressed.
Store in the refrigerator for 4-5 days.
Enjoy!
Another great quinoa salad recipe is on the next page …