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Rainbow Quinoa Salad

RAINBOW QUINOA SALAD RECIPE

Rainbow Quinoa Salad Recipe: beautiful, healthy, full of nutrients! And almost like a piece of art.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American, Gluten-Free, Vegan
Servings 6 people

Ingredients
  

Salad

  • 1 cup dry quinoa + 2 cups of water for cooking. You could use brown rice instead.
  • 1 cup cherry tomatoes
  • 1 carrot shredded
  • 1 yellow pepper diced
  • 1 cup shelled edamame defrosted if frozen (it can be replaced by peas or some legume of your preference)
  • 1/2 cup raisins
  • 1/4 red cabbage small-sized and shredded
  • 1/2 red onion medium and finely diced
  • ¼ cup parsley fresh and chopped
  • ¼ cup sunflower seeds

Dressing (Quick avocado dressing)

  • 2 avocados ripe
  • ¼ cup unsweetened cashew milk or your favorite plant-based milk
  • 2 green onions
  • 2 Tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • Salt and pepper to taste optional based on your dietary needs

Instructions
 

  • Cook the quinoa: rinse the quinoa (using a colander). Combine the rinsed quinoa and the water in a saucepan. Bring to boil and then reduce the heat to simmer and cover. Simmer until all the water is absorbed (15-20 min.). Fluff the quinoa gently with a fork, and let it cool (room temperature).
  • While the quinoa is cooking, you can prepare the vegetables, washing and chopping them.
  • Prepare the avocado dressing blending all the ingredients until smooth (you can adjust the consistency by adding more plant-based milk).
  • In a salad bowl, add the cooked quinoa (room temperature) with the vegetables and raisins. Serve the salad portions on plates, top with the dressing, sprinkle with the sunflower seeds, and garnish with chopped parsley.
  • Enjoy it!