Rainbow Quinoa Salad
This delicious and healthy quinoa salad is packed with veggies, fresh herbs, crumbled feta and dressed with a garlicky Dijon vinaigrette. It’s a favourite recipe in my household and the leftovers are even better! It’s the perfect salad to pack for lunches, picnics and potlucks.
I love this salad because it’s so easy to make and uses ingredients you probably already have on hand!
What’s in this salad?
- Quinoa (of course!) – regular quinoa or tri-colour
- Peas – I like to use fresh peas when in season but frozen are just as nice
- Pumpkin seeds – roasted & salted give the salad a nice crunch
- Shredded red cabbage – for more crunch!
- Red onion
- Crumbled Feta
- Bell Pepper
- Fresh basil and Italian parsley
Hope this becomes your new go-to salad! Enjoy!
Rainbow Quinoa Salad
A delicious and healthy salad that's quick and easy to make. Your new favourite salad!
Servings: 4
Ingredients
- 2 cups quinoa cooked and chilled
- 1 cup peas if using fresh, blanch and chill, if using frozen thaw in warm water and drain
- 1 red or yellow pepper diced
- 1/3 cup pumpkin seeds
- 1/2 cup red onion diced
- 1 cup purple cabbage diced
- 1 cup feta crumbled
- 1/2 cup Italian parsley minced
- 1/2 cup basil finely shredded
- salt and pepper to taste
Dijon Vinaigrette
- 6 tbsp olive oil extra virgin
- 2 tbsp red wine vinegar
- 2 cloves garlic minced
- 2 tsp whole grain Dijon mustard
- pinch salt & pepper
Instructions
- Add all salad ingredients to a large bowl. Next place all vinaigrette ingredients a mason jar and shake to combine well. Pour dressing over salad, season to taste with salt and pepper, toss and enjoy!
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