Description
Dive into the vibrant world of our Rainbow Garden Quinoa Salad, where every forkful offers a crunch of freshness and a burst of flavor. This salad combines the earthy goodness of quinoa with a rainbow of vegetables, all tossed in a light, zesty dressing, making it the perfect addition to your healthy lifestyle.
Ingredients
½ cup Dried Quinoa or 2 cups cooked quinoa
⅛ teaspoon Sea Salt
1 (15-ounce) can Chickpeas, drained (about 1 ½ cups)
1 medium Carrot, shredded (1 cup)
1 Red Bell Pepper, diced (1 cup)
½ large Cucumber, diced (1 cup)
1 cup Sweet Corn, fresh or frozen
1 cup Purple Cabbage, shredded
1 cup Cherry Tomatoes, chopped
½ small Red Onion, diced (½ cup)
½ cup Fresh Parsley, chopped
Dressing ingredients:
2 tablespoons White Wine Vinegar
1 teaspoon Dijon Mustard
1 teaspoon Maple Syrup
2 tablespoons Extra Virgin Olive Oil
Sea Salt and Black Pepper to taste
Instructions
Cook QUINOA according to package instructions with SEA SALT. Allow to cool completely, cover, and refrigerate.
In a large bowl, mix COOKED QUINOA with CHICKPEAS, CARROTS, BELL PEPPER, CUCUMBER, CORN, CABBAGE, TOMATOES, ONION, and PARSLEY. Cover and chill.
For the dressing, whisk VINEGAR, DIJON, and MAPLE SYRUP in a bowl. Gradually add OLIVE OIL until creamy. Season with SALT and PEPPER. Chill.
When serving, toss the salad with dressing.
Store in an airtight container in the fridge up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 220