Elevate your vegan meal repertoire with our Rainbow Quinoa Salad, a burst of colour and nutrition in every bite. This delightful salad is not only pleasing to the eye but also packs a punch with its mix of fresh vegetables and hearty quinoa, all tossed in a zesty lemon-tahini dressing.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- Pinch of salt
- 1 cup diced red bell pepper
- 1 cup shelled cooked edamame
- 1 large carrot, grated
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup lemon juice
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions:
- In a medium saucepan, bring water to a boil. Add the quinoa and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
- Fluff the quinoa with a fork and allow it to cool.
- In a large bowl, combine the cooled quinoa with red bell pepper, edamame, carrot, and red onion.
- In a small bowl, whisk together the lemon juice, tahini, olive oil, and minced garlic to create the dressing. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss to combine. Garnish with fresh cilantro before serving.
Nutritional Benefits:
This Rainbow Quinoa Salad is not only a visual treat but also a nutritional powerhouse. Quinoa is a complete protein source, which is rare for plant-based foods. It’s also high in fibre and iron. Edamame adds additional protein, while the array of vegetables delivers vitamins, antioxidants, and fibre, making this dish a balanced meal in itself.
Further Reading and Resources:
- Vegetarian Times – for more vegetarian and vegan recipes.
- EatingWell – for tips on healthy eating and nutrition.
