Colourful, flavourful, quinoa pasta salad topped with a creamy, tangy dressing that's nutrient dense and delicious! It's simple to prepare and ready in 30 minutes.
2tablespoonmaple syrupor liquid sweetener of choice
1tablespoonyellow mustard
2tablespoondried dill weeddried
1teaspoongarlic powder
1 teaspoononion powder
½teaspoonsea saltmore to taste
Instructions
Add the quinoa and vegetable broth to a small pot. Bring to a boil, then reduce heat and simmer until the broth is completely absorbed, approx. 12-15 minutes. Stir often towards the end of cooking. Set aside to cool slightly.
While the quinoa is cooking, add all the dressing ingredients in a small bowl and mix well. Set aside, Then chop up your veggies, if you haven't already.
Transfer your cooked quinoa to a large bowl and add all the veggies and mix. Then pour the dressing on top and mix well to evenly coat. Chill for 1 hour or longer, or enjoy immediately.
Notes
Feel free to sub or omit any veggies you're not fond of. Some other options that would be great in this quinoa pasta salad include:
Corn (thawed frozen, or canned)
Halved cherry or grape tomatoes
Bite sized broccoli florets
Chopped pickles
Green onion or chives
Diced zucchini
If you can't have sesame seeds, you may sub the tahini for almond butter, with similar results.Leftovers keep refrigerated for 3-4 days.