Rainbow Quinoa Salad

Submitted by Mellie

"We love quinoa, and this is a simple yet filling dish that can be made for lunch or dinner."

 

• Ready In: 20mins
• Ingredients: 17
• Serves: 4

ingredients

• 236.59 ml quinoa
• 473.18 ml water
• 946.36 ml fresh Baby Spinach
• 2 chopped carrots
• 1 chopped yellow bell pepper
• 236.59 ml halved grape tomatoes
• 236.59 ml chopped broccoli floret
• handful of chopped radish
• 1 chopped cucumber
• 1 minced garlic clove
• 1 beet
• 177.44 ml raw pumpkin seeds
• 236.59 ml extra-virgin olive oil
• 19.63 ml balsamic vinegar
• 14.79 ml stone ground dijon mustard
• salt
• fresh ground black pepper

directions

1. Rinse and agitate quinoa in cool water.
2. Place in a saucepan with water and bring to a boil.
3. Cover and simmer for 20 minutes or until all liquid has been absorbed. Turn off heat and let sit, covered, until ready to add to salad.
4. For the salad, combine carrots, bell pepper, tomatoes, broccoli, radishes, garlic and cucumber together in a bowl.
5. Line serving dishes with spinach, and heap hot quinoa on top so that spinach wilts slightly under the heat.
6. Surround the quinoa with the vegetable mixture.
7. Peel beet, shred, and sprinkle on top of quinoa.
8. Sprinkle with pumpkin seeds.
9. In a jar, combine oil, balsamic vinegar, mustard, salt and pepper and shake well to combine. Pour over quinoa salad, top with fresh ground black pepper and enjoy!