November 21st, 2024
Recipes
Rainbow Quinoa Salad
Valentina P
- Difficulty
•
- Time 20"
This quinoa salad recipe is a rainbow of pomegranate seeds, apricots or persimmons, mint, radicchio, and almonds all tossed in a simple olive oil vinaigrette. It's a delicious contrast of sweet, slightly bitter, and crunchy.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 4 cups cooked rainbow quinoa (Note 1)
- 2 cups radicchio, chopped into bite-sized pieces
- 1 cup pomegranate seeds
- 3/4 cup sliced toasted almonds
- 4 apricots (or 3 persimmons), sliced
- 4 tablespoons fresh mint, chopped
- 3 scallions, chopped For the Vinaigrette
- 1/2 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons honey (or maple syrup)
- 1 teaspoon salt
Instructions
- Step 1: Stir together all Vinaigrette ingredients. Set aside.
- Step 2: Combine all of the salad ingredients in a bowl. Add most of the vinaigrette and toss gently to coat.
- Serve: Enjoy at room temperature or chilled with any extra vinaigrette on the side.
Recipe Notes
Note 1: Any quinoa variety will work here. Cook the quinoa according to package directions. In most cases, use a 2:1 ratio of water to dry quinoa. 1 cup of dry quinoa will yield approximately 4 cups of cooked quinoa.
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recipe
Rainbow Quinoa Salad
PT20M 4 cups cooked rainbow quinoa (Note 1) 2 cups radicchio, chopped into bite-sized pieces 1 cup pomegranate seeds 3/4 cup sliced toasted almonds 4 apricots (or 3 persimmons), sliced 4 tablespoons fresh mint, chopped 3 scallions, chopped 1/2 cup extra virgin olive oil 2 tablespoons apple cider vinegar 1 1/2 tablespoons honey (or maple syrup) 1 teaspoon salt Gluten Free Vegan 8 Servings
Ingredients:
