Rainbow Quinoa Salad
A vibrant and nutritious salad packed with colorful veggies and protein-rich quinoa, drizzled with a light lemon dressing.
Ingredients
Grains
- 1 cup quinoa Rinsed before cooking
- 2 cups vegetable broth or water For cooking quinoa
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 each bell pepper, diced (any color)
- 1 cup corn (fresh or canned)
- 1 cup cooked black beans (canned, rinsed)
- 1 each avocado, diced Add just before serving
- 1/4 cup fresh parsley, chopped
Dressing
- Juice of 1 each lemon
- 3 tablespoons olive oil
- to taste salt and pepper
Instructions
Cooking the Quinoa
- Rinse one cup of quinoa under cold water in a fine mesh strainer.
- In a medium saucepan, combine quinoa and vegetable broth (or water) and bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Preparing the Vegetables
- While the quinoa is cooking, chop your vegetables.
- Halve the cherry tomatoes, dice the cucumber and bell pepper, and slice the avocado.
- Rinse the corn and black beans, if using canned.
Combining Ingredients
- In a large bowl, mix together the cooked quinoa, cherry tomatoes, cucumber, bell pepper, corn, black beans, and parsley.
Making the Dressing
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to taste.
- Pour the dressing over the quinoa salad and toss gently until everything is well coated.
Serving
- Gently fold in the diced avocado just before serving to prevent browning.
- Enjoy your salad fresh or chill it in the refrigerator for a bit before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For meal prep, keep avocado separate until ready to serve.