Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper (any color), diced
- 1/2 cup shredded carrots
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup toasted sunflower seeds
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
- In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
- In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, shredded carrots, red onion, parsley, and cilantro.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Sprinkle toasted sunflower seeds over the salad just before serving for added crunch and nutrition.
- Serve chilled or at room temperature as a colorful and nutritious salad option.
Description:
This Quinoa Rainbow Salad is not only visually stunning but also bursting with flavor and nutrients. Quinoa serves as the protein-rich base, while an array of colorful vegetables adds vitamins, minerals, and fiber. The lemon-olive oil dressing provides a zesty and refreshing flavor that complements the salad perfectly. Topped with toasted sunflower seeds for added crunch and nuttiness, this salad is both satisfying and nourishing, making it an excellent choice for promoting gut health and overall well-being.
Recipes from the book “The Raw Food Edge”
