They say to eat the rainbow….and this is a beautiful way to do exactly that.
This rainbow quinoa salad has so many brightly colored veggies! It’s a great way to showcase all the fresh summer produce and herbs at the market. I also threw in some feta cheese and ok, ok, a little bacon….because why not?
Pulled chicken would be a lovely option as well to up the protein factor, although you are getting some protein from the heart heathy quinoa. This works so great as a meal prep recipe for the busy work week or weekends. I had it three times over a baseball tournament weekend and it didn’t get old, in fact, it got better and better as the flavors blended together.
So healthy, so satisfying, yet light enough for these hot summer days it’s the perfect meal to honor all the hard work you’ve been doing on your summer bod. Or wedding bod. Or post babe bod. Or whatever your goal may be. Even if it’s just doubling the bacon in this recipe, which is exactly what I did.
RAINBOW QUINOA SALAD
Recipe from ALFS
INGREDIENTS FOR SALAD:
2 cups cooked quinoa
1 cups peas
1/2 cup diced yellow pepper
1/2 cup carrots, shredded
1/2 cup diced red pepper
1/2 cup purple cabbage, shredded
1/2 cup feta
6 slices bacon, cooked and drained
1/2 cup basil, freshly chopped
1/2 cup cilantro, freshly chopped
1/2 cup sliced up almonds
INGREDIENTS FOR DRESSING:
Juice of 2 large lemons
1/3 cup olive oil
1/4 tsp salt
3 large TBS honey
Combine ingredients for salad and whisk together ingredients for dressing. Toss gentle and enjoy!
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What a pretty little salad! I’d add shrimp in lieu of bacon, yum!
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