Everyone has heard about quinoa by now, but many are stumped with what to do with it. Its the perfect summer salad grain in my opinion. So versatile, and light. This salad has virturally every color of the rainbow (hence the name). The dressing is sweet and tangy and would go amazing with anything you’ve thrown on the BBQ. Chicken, fish, vegetables or veggie burgers. Heck, you could even put it on your burger!
Feel free to switch up the ingredients to make your own favorite combo!
Rainbow Quinoa Salad
Makes 7 servings (7 cups)
4 cups cooked quinoa (1 cup dry, with 2 cups water should yield 4 cups cooked)
2 carrots, grated
1 apple, chopped into small pieces
1/3 cup sliced almonds, toasted
1/4 cup raisins
1 cup red cabbage, shredded
1/2 cup green onion, chopped
1 Tbsp olive oil
1/4 cup apple cider vinegar
2 Tbsp non-grainy dijon mustard
1 Tbsp maple syrup
2 packets stevia
Pinch salt & pepper (to taste)
Cook quinoa. Bring 2 cups water and 1 cup quinoa together in a medium saucepan. Simmer together over low/medium heat with the lid on for 15 minutes or until all the water is absorbed and grain is cooked. Remove from heat and let sit for 4-5 minutes, then fluff with a fork.
In the meantime, prep all the other salad ingredients and place in a large bowl. Toast almonds by placing in a small dry skillet and cooking over medium until they turn golden. Watch carefully or they will burn. Add hot quinoa to the large bowl with all the other salad ingredients.
Make dressing. In a small bowl, whisk together all dressing ingredients and pour over salad. Mix gently until combined. Place in large container in the fridge and allow to chill for at least 20 minutes. Should last in the fridge for at least 4 days.
Nutrition (per 1 cup) Calories: 191 Fat: 6 g Carbs: 30 g Fiber: 4.4 g Sugars: 10 g Sodium: 145 mg Protein: 4.5 g