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
Ingredients
- 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
Directions
-
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!
See what other Food52ers are saying.