Rainbow Quinoa Salad

READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and agitate quinoa in cool water.
  • Place in a saucepan with water and bring to a boil.
  • 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.
  • For the salad, combine carrots, bell pepper, tomatoes, broccoli, radishes, garlic and cucumber together in a bowl.
  • Line serving dishes with spinach, and heap hot quinoa on top so that spinach wilts slightly under the heat.
  • Surround the quinoa with the vegetable mixture.
  • Peel beet, shred, and sprinkle on top of quinoa.
  • Sprinkle with pumpkin seeds.
  • 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!
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