1 ½ cups cooked quinoa
½ cup dried cranberries
2 celery ribs, chopped
2 carrots, peeled and julienned
½ cup almonds, chopped
1/3 cup Honey Mustard Dressing (bottled or see below):

¼ cup honey or agave nectar
¼ cup Dijon mustard
1 tablespoon olive oil (optional)
2 tablespoons rice wine vinegar
½ teaspoon garlic powder OR 1 clove garlic, minced
½ teaspoon fresh ground black pepper
½ teaspoon sea salt