Best Quinoa Salad

Add 1 cup quinoa and 2 cups water to a pot. Bring to a boil, then reduce heat to a simmer. Cover and simmer on low for 15–20 minutes until water is absorbed. Remove from heat and let sit, covered, for 20 minutes. Fluff with a fork. Cool to room temperature, then transfer to a bowl, cover with plastic wrap, and refrigerate until chilled (about 30 minutes).

While quinoa cools, chop broccoli into small florets, shave Brussels sprouts thin, peel and grate carrots, slice celery, cucumber, cherry tomatoes, red onion, and green onions.

In a mason jar add Dijon mustard, lemon juice, apple cider vinegar, honey or maple syrup, minced garlic, oregano, basil, and olive oil. Seal tightly and shake vigorously until emulsified.

In a large bowl combine chilled quinoa and all prepared vegetables, olives, and pistachios. Toss gently to combine.

Drizzle dressing over the salad and toss gently so every ingredient is lightly coated. Taste and season with kosher salt and freshly ground black pepper.

Serve right away or refrigerate for at least 30 minutes to let flavors meld.