Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked quinoa (cooled)
  • 1-1/2 cup raw broccoli (finely chopped)
  • 2 celery ribs (finely chopped)
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh mint
  • 1/2 cup chopped dried apricots
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pine nuts
  • 5.3 oz fresh goat cheese, crumbled
  • 2 tbsp white balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp unpasteurized honey
  • 1/2 tsp salt (I use Himalayan salt)
  • 1/2 tsp ground black pepper
  • 1 tsp pure vanilla extract ((store-bought or homemade))
  • the juice of 1 lime

Instruction

  • Make the dressing by whisking all the ingredients together in a glass measuring cup or small mixing bowl. Set aside.
  • Combine all the ingredients for the salad, expect for the goat cheese, in a large mixing bowl. Pour in the dressing and toss delicately until all the ingredients are evenly distributed.
  • Add the goat cheese and stir it in very delicately.
  • You can serve this salad immediately or cover and refrigerate it for a few hours (or up to overnight) to allow flavors to meld.
  • This salad will keep for 3-4 days in the refrigerator.