Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley or cilantro (optional, for garnish)
- Salt and pepper to taste
For the Lemon-Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 garlic clove, minced
- 1 teaspoon maple syrup or agave syrup
- Salt and pepper to taste
Instructions:
- Cook Quinoa:
- In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Then fluff the quinoa with a fork and transfer it to a large mixing bowl to cool.
- Prepare Vegetables:
- While the quinoa is cooking, prepare the vegetables. Dice the bell peppers, halve the cherry tomatoes, dice the cucumber, and shred the carrots.
- Make Lemon-Tahini Dressing:
- In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, salt, and pepper until smooth and creamy. Adjust the consistency by adding more water if necessary.
- Assemble Salad:
- Once the quinoa has cooled, add the diced bell peppers, cherry tomatoes, cucumber, and shredded carrots to the bowl with the quinoa.
- Pour the lemon-tahini dressing over the salad and toss until everything is well combined and evenly coated with the dressing.
- Season with salt and pepper to taste.
- Garnish and Serve:
- Garnish the salad with chopped fresh parsley or cilantro, if desired, for added flavor and freshness.
- Serve the rainbow quinoa salad immediately, or chill it in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.
Tips:
- You can customize this salad by adding other vegetables like diced avocado, shredded red cabbage, or thinly sliced red onion.
- For added protein, you can toss in some cooked chickpeas, black beans, or grilled tofu.
- This salad can be made ahead of time and stored in the refrigerator for up to 3-4 days. Just keep the dressing separate until ready to serve.
Enjoy this colorful and nutritious rainbow quinoa salad as a light lunch, a side dish, or a meal prep option for busy weekdays. It’s packed with wholesome ingredients and bursting with flavor, making it a perfect addition to your healthy eating routine.
Recipes from the book “The Raw Food Edge”
