Directions

Prepare quinoa and side aside to cool.  Bring a large pot of lightly salted water to a boil. Add the green beans and cook for 1-2 mins. until bright green. Remove from water with a slotted spoon and immediately place in a bowl of ice water. Pat dry and cut into 1-2 inch pieces. Using the same water, add the broccoli florets. Cook for 1-2 mins. then place in the same bowl of ice water. Remove and gently pat dry. Add the veggies and quinoa to a bowl along with the diced carrot, herbs and sunflower sprouts.  In a mason jar, whisk together the garlic clove, lemon juice and djion mustard. Slowly whisk in the olive oil and season with salt, pepper and small pinch of smoked paprika. Add dressing over the quinoa salad and toss well.