Monday, April 16, 2018

Rainbow Quinoa Salad

Give me all the quinoa! I love this one because you could make a giant batch and just eat it all week long. Coming from a girl that's not a huge fan of leftovers, that's saying a lot! Maybe it was the microwaved leftover spaghetti every Tuesday that scarred me for life? Sorry Mom! It was incredible the first time around I swear! This bowl of colorful goodness gets better by the day....and no need to heat it up, it's served cold. It's super easy to throw together too! 
Rainbow Quinoa Salad
3 cups of cooked quinoa (I found it best to cook the quinoa the night before and refrigerate it so it was nice and cold before adding the rest of the ingredients.)
As much of the following as you'd like....
Shelled edamame
Halved grape tomatoes
Diced red bell pepper (in retrospect, yellow would have made this more colorful!)
Diced cucumber (seeded)
Sliced red cabbage
Grated carrot
Sliced Almonds
Green onion - thinly sliced
*Toasted sesame seeds - for topping when serving.

1/4 cup of extra-virgin olive oil
1/2 tsp. of sesame seed oil
1 tbsp. of red wine vinegar 
1 tbsp. of rice vinegar
1 tsp. of tahini
1 tsp. of agave
Juice of 1/2 lemon
Salt and pepper to taste

1. Combine all of the ingredients for the quinoa salad in a large bowl and mix well. 
2. Whisk together the ingredients for the dressing and then pour over the quinoa salad.
3. Mix, mix, mix.
4. Serve cold, and top with toasted sesame seeds.

Signature photo 1807776276395000151013_zps29b0d7fd.png

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