Description
Enjoy a burst of colors and nutrients with this Rainbow Layered Quinoa Salad! Perfect for lunch, picnics, or as a refreshing side dish at your next gathering, this salad combines vibrant vegetables with protein-rich quinoa for a wholesome treat.
Ingredients
– 1 cup quinoa, rinsed
– 2 cups water
– 1 teaspoon salt
– 1 cup cherry tomatoes, halved
– 1 large cucumber, diced
– 1 red bell pepper, diced
– 1 orange bell pepper, diced
– 1 cup purple cabbage, thinly sliced
– 2 cups baby spinach leaves
– 1/2 cup feta cheese, crumbled (optional)
– 1/4 cup sunflower seeds
– 1/4 cup fresh parsley, chopped
– Juice of 1 lemon
– 3 tablespoons olive oil
– Salt and pepper to taste
Instructions
1. In a medium saucepan, bring the quinoa, water, and salt to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and let it cool completely.
2. Prepare a large, clear serving bowl. Start by layering the cooled quinoa evenly at the bottom.
3. Next, layer the chopped cherry tomatoes, followed by the cucumber evenly over the quinoa.
4. Add the diced red bell pepper as the next layer, followed by the orange bell pepper.
5. Spread the thinly sliced purple cabbage over the bell peppers.
6. Gently add the baby spinach as the final layer.
7. Top with crumbled feta cheese, sunflower seeds, and fresh parsley.
8. In a small bowl, mix lemon juice, olive oil, salt, and pepper. Drizzle the dressing over the salad just before serving.
9. Enjoy the refreshing taste and colorful presentation of this delightful salad!