I love this broccoli quinoa salad because it’s the kind of recipe that tastes even better after a few hours in the fridge. It’s a great meal prep option for a quick lunch recipe and you don’t have to worry about anything getting soggy. For the salad 1 1/2 cups cooked quinoa (about 1/2 cup uncooked quinoa) 3 cups chopped broccoli (~1 head of broccoli) 1 (15oz) can white beans, drained and rinsed 1/3 cup shredded carrots 1 red bell pepper, thinly sliced Dressing: 1 small shallot, minced 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 3 tablespoons olive oil 1 1/2 tablespoons tahini 3/4 teaspoon salt 1 teaspoon ground cumin Instructions In a large bowl, combine the quinoa, broccoli, white beans, carrot, and bell pepper. In a small bowl or jar, whisk together the shallot, mustard, vinegar, olive oil, tahini, salt, and cumin. Drizzle the dressing over the salad and toss to coat. #antiinflammatory #antiinflammatorydiet