If you’re prepping the salad to eat throughout the week, dress the individual portions on a daily basis before eating.

Equipment Needed

Measuring cups and spoons, rice cooker or pot and lid, pot with a steamer insert, knife, cutting board, large bowl and a whisk


Cook the quinoa according to package instructions in a rice cooker or a pot with a tight fitting lid. Set aside.

Steam the broccoli florets in a pot with a steamer insert for 4 to 6 minutes, or until tender and remove from heat.

To make the dressing, mix the Greek yogurt, dill, garlic, honey, juice and zest of a lemon, sea salt and pepper to taste in a bowl and whisk thoroughly to combine. Set aside.

Dice the red pepper, red onion and purple cabbage into bite-size pieces.

Combine the broccoli, quinoa, bell pepper, red onion, purple cabbage, sunflower seeds, slivered toasted almonds, golden raisins and the dressing.

Mix thoroughly to combine, portion and enjoy!