Notes
Pro Tip:
Prepare the salad ahead of time but add avocado at the last minute to keep the texture fresh and prevent browning.
Prepare the salad ahead of time but add avocado at the last minute to keep the texture fresh and prevent browning.
Organic Rainbow Quinoa Salad
Prep Time: 20 minutesCook Time: 15 minutesTotal Time: 35 minutesServings: 4 as a main, 6 as a sideIngredients:1 cup organic tricolour quinoa, rinsed2 cups water or vegetable broth1 cup cherry tomatoes, halved1 small organic cucumber, diced1 small red bell pepper, finely chopped1 small yellow bell pepper, finely chopped1 cup shredded purple cabbage1 medium carrot, grated1 cup cooked organic chickpeas, drained and rinsed1 ripe avocado, diced¼ cup finely chopped fresh parsley2 tablespoons finely chopped fresh mint (optional)Lemon-Garlic Vinaigrette:¼ cup extra-virgin olive oil3 tablespoons fresh lemon juice1 teaspoon lemon zest1 clove garlic, finely minced1 teaspoon Dijon mustard1 teaspoon maple syrup or honey½ teaspoon sea salt¼ teaspoon black pepperInstructions:Cook rinsed quinoa with water or broth until tender and liquid is absorbed. Fluff and cool.Chop tomatoes, cucumber, peppers, cabbage, and grate carrot; add to a large bowl with chickpeas.Whisk olive oil, lemon juice, zest, garlic, mustard, maple syrup or honey, salt, and pepper into a vinaigrette.Add cooled quinoa, parsley, and mint to the vegetable bowl and toss to combine.Pour vinaigrette over the salad and toss gently until evenly coated. Fold in diced avocado.Taste and adjust seasoning, then serve immediately or chill 30 minutes before serving.Nutrition (Calories)Approx. 320–380 calories per serving (as a main), high in plant protein and fiber. Best for light lunches, meal prep, or a colourful side at gatherings.