Rainbow Quinoa Salad Recipe Vegan Plant Based Easy Quick Healthy Recipe by Kristin Omdahl
Why I like to add my Rainbow Quinoa Salad Recipe to my Weekly Meal Prep
First of all, I absolutely love a grain salad filled with crunchy vegetables and a zesty dressing. It is a full meal on it’s own and I choose vegetables that will hold their crunch for a couple of days. Quinoa is one of those superfoods that packs a ton of nutrition. It is high in protein and contains all nine essential amino acids. Quinoa is also high in B vitamins, calcium, fiber, iron, magnesium, phosphorus, potassium, vitamin E and various beneficial antioxidants. Did you know that quinoa is actually a seed, not a grain and it dates back to the Incan Empire?
I like to buy a tri-color quinoa because I think it is pretty. I found a particular brand that is also organic, certified gluten free, quick cooking and made in the USA. You can find it on Amazon HERE. I like to just undercook the quinoa, too. Slightly undercooked ( by 1 – 2 minutes) is so fragrant, light and soaks up a delicious vinaigrette so well.
I like to choose crunchy vegetables for my quinoa salad that are also varied in color – like the rainbow. I think that the prettier you can make your food, the more fun it is to eat! I add red onion for purple, tomatoes for red, orange and yellow bell peppers, and cucumber and parsley for green. The secret ingredient though is a fabulous vinaigrette. I love to make a lemon, garlic and extra virgin olive oil vinaigrette for this rainbow quinoa salad. It is bright, fresh and zesty. This recipe yields four cups, and I use 1 cup per serving so this is perfect for 4 meals if you are inclined to meal prep. I like to chop my veggies really small because the texture is so nice and they are easier to chew. The quickest way to chop the veggies is with this chopper I found on Amazon HERE.
How to Make my Rainbow Quinoa Salad Recipe
1 cup tri-color quinoa uncooked yields 2 cups after cooking
1/2 English cucumber, cubed
1/2 medium red onion, diced
1/2 cup tomatoes, diced
1 bell pepper, diced
2 TBSP parsley, chopped
1 lemon, juiced
2 cloves garlic, minced
2 TBSP extra virgin olive oil
Cook 1 cup quinoa in 2 cups of water, according to package directions, shaving 2 minutes off the cooking time. If there is excess liquid, take off heat but leave covered and allow to cool for a few minutes. The liquid should absorb into the quinoa as it cools.
Chop the remaining vegetables.
Whisk the lemon juice, garlic and olive oil together in a small bowl.
Combine all remaining ingredients in a large bowl with the quinoa.
Pour the dressing over the salad and toss to combine.
Store in airtight container(s) in refrigerator for up to 3 days.
Check out more of my healthy, delicious recipes HERE