Broccoli Quinoa Wrap

• 1 head Broccoli, Broken Into Small Florets (about 2 Cups)
• 2 cups Kale, White Parts Removed And Chopped
• 1/2 Small Red Onion (about 1/2 Cup), Finely Diced
• 1 Cucumber, Peeled, Seeded And Diced (about 13/4 Cups)
• 2 cups Seedless Red Grapes, Cut Into Fourths
• 1/2 cups Slivered Almonds
• 1 cup Cooked Quinoa (1/3 Cup Dry), Cooled
• 2 teaspoons Apple Cider Vinegar
• 2 Tablespoons Dairy Free Mayo
• 1 Tablespoon Agave Nectar
• 1-1/2 Tablespoon Lemon Juice
• 1 teaspoon Poppy Seeds
• 1/2 teaspoons Ground Sea Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• Tortillas (optional)

1. Prepare and chop all ingredients.
2. Add broccoli, kale, red onion, cucumber, grapes, almonds and quinoa to a large bowl.
3. In a small bowl, combine apple cider vinegar, mayo, agave, lemon juice, poppy seeds, salt and pepper. Stir with a spoon or whisk and add the dressing to the vegetable mix. Stir until combined.
4. Eat as a salad or roll up in a tortilla for a healthy sandwich. Makes eight 1/2-cup servings.

broccoli, red onion, cucumber, red grapes, quinoa, apple cider vinegar, mayo, lemon juice, poppy seeds, ground sea salt, ubc

Taken from tastykitchen.com/recipes/salads/broccoli-quinoa-wrap/ (may not work)