Vegan Salad with Broccoli, Mushrooms, Spinach, and Quinoa

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup broccoli, cut into small florets
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1/4 cup toasted pecans or almonds (optional)
• 1/4 cup dried cranberries (optional)
• 1/4 cup red onion, finely chopped (optional)
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa:

   • In a medium saucepan, bring the water or vegetable broth to a boil.
   • Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes, until the quinoa is cooked and the liquid is absorbed. Turn off the heat and let it sit, covered, for 5 minutes, then fluff with a fork.

2. Prepare the Vegetables:

   • While the quinoa is cooking, bring a small pot of water to a boil. Add the broccoli florets and cook for 2-3 minutes until tender-crisp. Drain and immediately place in ice water to stop the cooking. Drain again.
   • In a skillet over medium heat, add a bit of olive oil and sauté the mushrooms until golden and tender, about 5-7 minutes. Season with salt and pepper.

3. Make the Dressing:

   • In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper until well combined.

4. Assemble the Salad:

   • In a large bowl, combine the cooked quinoa, broccoli, mushrooms, and fresh spinach.
   • Add the pecans, cranberries, and red onion if using.
   • Drizzle with the dressing and toss gently to coat all the ingredients.

5. Serve:

   • Serve immediately or chill for 30 minutes to let the flavors meld together.

This salad is nutritious, flavorful, and perfect for a light yet satisfying meal