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Spinach Quinoa Salad with Honey Coriander Dressing (Gluten-Free, Dairy-Free, Vegan)

Amie Valpone
  • 25 minutes
  • Serves 4 to 6

INGREDIENTS

1

Avocado, medium ripe pitted and diced

4 cups

Baby spinach

1 cup

Broccoli

1 cup

Cabbage, purple

1

Carrot

1 cup

Cauliflower

1 cup

Cherry tomatoes

1/4 tsp

Coriander, ground

1/4 cup

Corn

2 tbsp

Cranberries, dried

4

Scallions, large

1 cup

Snap peas

1

Sweet potato

1

Yellow bell pepper

1 tbsp

Honey, raw organic

1/2 cup

Quinoa or rice, cooked

1/4 tsp

Pepper

1/4 tsp

Sea salt

3 tbsp

Sesame seeds, white

1 tbsp

Apple cider vinegar

3 tbsp

Flax oil, organic

1/3 cup

Diamond almonds, Blue