Vegan Rainbow Quinoa Salad
It's easy to turn grains and vegetables into a flavorful dish when you make Rainbow Quinoa Salad. This versatile lettuce-free salad goes with just about everything.
Servings: 4
Calories: 240kcal
Ingredients
- 1 cup quinoa rinsed and cooked according to package directions, cooled (See Notes)
- 1 cup red bell pepper diced
- 1 cup carrots diced
- 1 cup purple cabbage diced
- ½ cup green onions sliced
- 3 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon pure maple syrup
- ½ teaspoon ground cumin
- pinch cayenne pepper
- salt and pepper to taste
Instructions
- Combine all the ingredients in large bowl. Toss well.1 cup quinoa, 1 cup red bell pepper, 1 cup carrots, 1 cup purple cabbage, ½ cup green onions, 3 Tablespoons lime juice, 1 Tablespoon extra virgin olive oil, 1 Tablespoon pure maple syrup, ½ teaspoon ground cumin, pinch cayenne pepper, salt and pepper
- Taste and adjust the seasonings, if needed.
- Serve immediately or refrigerate until ready to eat.
Notes
- To prepare the quinoa on the stove, add 2 cups water to the rinsed grains and bring to a boil. Reduce heat and cover. Simmer until the water is absorbed, 15 to 20 minutes.
- To prepare using an Instant Pot electric pressure cooker, add 1¼ cups water to the rinsed grains and stir to combine. Close and lock the lid. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.
- To cool more quickly, spread out the cooked grains in a thin layer on a large baking sheet.
- Feel free to use 3-4 cups of your favorite chopped vegetables in place of the ones suggested in the recipe.
- Leftover salad can be refrigerated in an airtight container for about 5 days.
Nutrition
Calories: 240kcal | Carbohydrates: 40g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 533mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6885IU | Vitamin C: 68mg | Calcium: 58mg | Iron: 3mg
