Rainbow Quinoa Salad

By • August 27, 2013 • 0 Comments

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Author Notes: We play a game at home to try to include every color in the rainbow on our plates. Everyone becomes an active participant in constructing a healthy meal. We call it 'eating a rainbow'. I love this salad because it's a one-pot kaleidoscope of yummy goodness; not to mention protein and a multitude of vitamins and nutrients. The inspiration for this recipe was a basic quinoa tabouleh, compliments of The Institute for Integrative Nutrition (http://www.integrativenutrition.com/connect/recipes/grains/quinoa-tabouleh), which I embellished over time to add flavor, color, pizzaz and joy! Tracy Gary

Serves 8

Rainbow Quinoa Salad

  • 1 cup quinoa
  • 2 cups water
  • 1 cup cucumber, diced
  • 1 cup red, orange and/or yellow pepper, diced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup chives, diced
  • 1/4 cup mint, chopped
  • 1 cup parsley, chopped
  • 1/2 cup calamata olives, halved
  • 1 cup feta, crumbled
  • 1/2 cup pine nuts, toasted

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4-1/3 cups fresh squeezed lemon juice
  • salt and pepper to taste
  1. 1. Rinse quinoa in fine strainer. 2. In a pot bring water and a dash of salt to a boil and add quinoa. 3. Reduce heat to low and simmer covered for 20 minutes or until grains are fluffy and water is absorbed. 4. Fluff quinoa with a fork; cover and let sit for 10 minutes. 5. Transfer the quinoa into a large bowl and combine all ingredients. 6. Whisk dressing ingredients to combine then add to salad and mix gently. The inspiration for this recipe was a basic quinoa tabouleh, compliments of The Institute for Integrative Nutrition (http://www.integrativenutrition.com/connect/recipes/grains/quinoa-tabouleh), which I embellished over time to add flavor, color, pizzaz and joy!
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