Easy Vegan Quinoa & Sautéed Veggie Salad

1. Prepare your vegetables: julienne the carrots and slice the Persian cucumber. 
2. In a pan, quickly sauté the shiitake mushrooms and broccoli with a splash of tamari until tender-crisp. 
3. In a large bowl, combine the fresh arugula, sliced Persian cucumber, julienned carrots, cooked quinoa, and the sautéed shiitakes and broccoli. 
4. For the dressing, whisk together Udo's oil, apple cider vinegar, Dijon mustard, and additional tamari. 
5. Pour the dressing over the salad ingredients and toss to combine. 
6. Finally, mix in some raw kraut for a probiotic boost before serving.