-
Prepare quinoa with water in rice cooker, or on stovetop as you would prepare rice.
-
In a bowl, prepare dressing by whisking together dijon mustard, whole grain mustard, champagne vinegar, rice wine vinegar, and honey until thoroughly combined.
-
Gradually whisk in extra virgin olive oil.
-
Add salt and pepper to taste.
-
After quinoa is fully cooked, fold in broccolini, fresh lemon juice, and extra virgin olive oil.
-
Combine thoroughly with kale, tomato, leek, and onion.
-
Toss in dressing or serve on the side.