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–+ servings

Rainbow Quinoa Salad

5 from 2 votes
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 cup quinoa
  • 1 3/4 cups vegetable broth or water
  • 2 cups chopped radicchio, or substitute red cabbage
  • 1 cup shredded carrots
  • 1 package cooked beets, 8-9 oz
  • 1 green bell pepper
  • 1/3 cup dried cranberries
  • 1/3 cup slivered almonds

Top with

  • Avocado, cubed
  • Feta cheese, crumbled

Zesty Dressing

  • 1/3 cup olive oil
  • Juice from 1/2 lemon
  • 1/4 cup parsley, finely chopped
  • 2 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic
  • 1/4 tsp cumin
  • Salt u0026 pepper

Directions

  1. Combine the quinoa and water in a medium pot, cover and bring to a boil. Once boiling, reduce the heat and simmer for 15 minutes. Remove the pot from the heat after 15 minutes and let it sit for 5 minutes before fluffing with a fork. Season lightly with a little salt.
  2. While that cooks, cup up the beets and pepper into 1u0022 pieces, and prepare your salad dressing by combining all of the dressing ingredients together.
  3. Once the quinoa is ready, add it to your salad bowl with the veggies, nuts and dried cranberries. Toss together with the dressing and serve with your favorite protein, avocado and feta cheese.