INGREDIENTS
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12 oz fresh broccoli
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2 cups quinoa, uncooked
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1 large cucumber, cubed
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6 oz cherry tomatoes, diced
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1/3 cup raw pumpkin seeds
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1/4 tsp sea salt
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A pinch of black pepper
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1/4 cup Dijon mustard
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3 tbsp vinegar
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1/4 cup extra virgin olive oil
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1 tbsp maple syrup