Rainbow Quinoa Salad

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

salad grain vegetarian

Vegan, gluten-free, and totally delicious, this meal-prep friendly Rainbow Quinoa Salad is ready to rock your plate!

COURSE SALAD, SIDE DISH CUISINE AMERICAN, VEGETARIAN KEYWORD RAINBOW QUINOA SALAD

PREP TIME 20 MINUTES COOK TIME 12 MINUTES TOTAL TIME 32 MINUTES

SERVINGS 8 SERVINGS CALORIES 165 KCAL AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS

1 cup dry quinoa

1.5 cups water

salt and pepper to taste

2 Roma tomatoes

2 carrots (or ½ to ¾ cup shredded carrots)

1 red bell pepper

1 stalk green onion

½ English (hothouse) cucumber

¼ to ⅓ cup finely chopped red onion

1 cup corn (steamed from frozen)

1 can chickpeas (14.5 oz) drained and rinsed

subheading: LEMON VINAIGRETTE DRESSING:

1.5 lemons , freshly juiced

¼ cup avocado oil (or light olive oil)

2 tsp apple cider vinegar (or red wine vinegar)

1 tsp fresh minced garlic from approx. 2 cloves

½ tsp dried oregano leaves

½ tsp salt

½ tsp pepper

¼ cup fresh chopped parsley (optional but tasty!)

Directions at peasandcrayons.com

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