
Yield: 4
Rainbow Quinoa Salad

Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup corn kernels, cooked
- 2 carrots, grated
- 1 cup cherry tomatoes
- 1 cup red cabbage
- 1 cup broccoli florets
- ¼ cup olive oil
- 3 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper, to taste
Instructions
- In a medium saucepan, combine the quinoa and vegetable broth. Bring it to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and allow the quinoa to sit for 5 to 10 minutes. Allow the quinoa to cool completely.
- In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine the cooled quinoa with the corn, carrots, cherry tomatoes, red cabbage, and broccoli florets. Pour the dressing over the salad and stir until it’s evenly dressed.
- Enjoy immediately or store in the refrigerator for up to 5 days.
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