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Monday, April 8, 2019

Rainbow Quinoa Salad

HELLO WORLD! Have you ever had Quinoa Salad? IT IS DIVINE!!! Light, filling and scrumptious! I took my classic Quinoa Salad/Salsa and made a spin off of it by adding a few more ingredients to make it bright and even more flavorful. I can't wait to make this all summer long! Give it a whirl!

Rainbow Quinoa Salad

1 1/2 c. Quinoa (Rinsed with a strainer under warm water then transferred to a medium pot.)
3 c. Water/ Chicken Broth

Bring quinoa and water/chicken broth to a boil. Cover and cook over medium heat for 17-20 minutes or until all liquid is absorbed. Let cool to room temperature, or put in the fridge to cool.

Place cooled quinoa in a medium/large bowl.

3 diced fresh Tomatoes (We love Roma Tomatoes - they have a little bit more "meat")
1/3 bunch of Cilantro - finely chopped (We use the "top half" of the cilantro (leaves and small stems))
3 T. Chopped Red Pepper
3 T. Chopped Orange Pepper
3 T. Chopped Yellow Pepper

2-3 T. Lime Juice - (Bottled or Fresh)
1/3 c. Olive Oil
1 tsp. Salt  (salt to taste)

Add Diced Avocado into INDIVIDUAL BOWLS - If you put the avocado in the salad and have leftovers, the avocado will brown in the salad is it will look yucky! So keep the avocado separate.

I also added a can of rinsed garbanzo beans into our salad to make it a little more hearty.
You can also add chopped onion to give it even more flavor! 

Keep refrigerated until ready to serve.

Serve plain with your favorite tortilla chips, serve over grilled chicken, just make it your own! 

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