INGREDIENTS
1 1/2 cups
cooked quinoa
1/2 cup
dried cranberries
2
celery ribs (chopped)
2
carrots (peeled and julienned)
1/2 cup
almonds (chopped)
1/4 cup
honey or agave nectar
1/4 cup
Dijon mustard
1 tbsp
olive oil (optional)
2 tbsp
rice wine vinegar
1/2 tsp
garlic powder OR 1 clove garlic (minced)
1/2 tsp
fresh ground black pepper
1/2 tsp
sea salt