Rainbow Quinoa Salad

Name: Rainbow Quinoa Salad
Ingredients: 1 cup quinoa; 2 cups water; 4 cups fresh Baby Spinach; 2 chopped carrots; 1 chopped yellow bell pepper; 1 cup halved grape tomatoes; 1 cup chopped broccoli floret; handful of chopped radish; 1 chopped cucumber; 1 minced garlic clove; 1 beet; 3/4 cup raw pumpkin seeds; 1 cup extra-virgin olive oil; 1/8 cup balsamic vinegar; 1 tablespoon stone ground dijon mustard; salt; fresh ground black pepper

17 ingredients

9 steps

Ingredients

1 cup quinoa
2 cups water
4 cups fresh Baby Spinach
2 chopped carrots
1 chopped yellow bell pepper
1 cup halved grape tomatoes
1 cup chopped broccoli floret
handful of chopped radish
1 chopped cucumber
1 minced garlic clove
1 beet
3/4 cup raw pumpkin seeds
1 cup extra-virgin olive oil
1/8 cup balsamic vinegar
1 tablespoon stone ground dijon mustard
salt
fresh ground black pepper

Directions

1

Rinse and agitate quinoa in cool water.
2

Place in a saucepan with water and bring to a boil.
3

Cover and simmer for 20 minutes or until all liquid has been absorbed. Turn off heat and let sit, covered, until ready to add to salad.
4

For the salad, combine carrots, bell pepper, tomatoes, broccoli, radishes, garlic and cucumber together in a bowl.
5

Line serving dishes with spinach, and heap hot quinoa on top so that spinach wilts slightly under the heat.
6

Surround the quinoa with the vegetable mixture.
7

Peel beet, shred, and sprinkle on top of quinoa.
8

Sprinkle with pumpkin seeds.
9

In a jar, combine oil, balsamic vinegar, mustard, salt and pepper and shake well to combine. Pour over quinoa salad, top with fresh ground black pepper and enjoy!