1 small clove garlic, grated (or very finely minced)
¼ tsp mustard
A generous pinch each of sea salt and freshly cracked pepper
Instructions
Put quinoa and water in a medium pot and cover with a lid. Bring to a boil over medium-high heat. Once at a boil, turn heat down to low and cook for 15 minutes. After 15 minutes, turn the heat off and leave the lid on for 5 more minutes. Uncover after 5 minutes, fluff with a fork, and leave it to cool.
While quinoa is cooking, toss broccoli with a bit of oil (about 2 tsp), salt, and pepper and roast on a parchment paper-lined baking try at 425°F for 20-25 minutes.
To make the dressing, whisk all ingredients together until homogeneous. Taste and adjust sweetness, sourness, and saltiness as needed.
After removing broccoli from the oven, line a baking tray with a new sheet of parchment paper and spread the shredded coconut evenly in a single layer. Toast at 375°F until golden brown, about 2 or 3 minutes (watch carefully as it can burn quickly!)
To assemble, toss cooled quinoa, red cabbage, carrot, corn, and red bell pepper with dressing until combined.
Transfer quinoa mixture onto a serving dish and arrange roasted broccoli florets around the edge. Garnish with toasted coconut on top and serve.
Notes
*I found this at Trader Joe's but if you don't have this specific vinegar, you can substitute another champagne vinegar or orange juice
Recipe by Radiant Rachels at https://radiantrachels.com/confetti-coconut-quinoa-salad/