Rainbow Quinoa SaladMains
As the weather get slightly warmer it’s so nice to start to the transition from winter comfort food to lighter spring and summer salads. This vibrant Rainbow Quinoa Salad is one of my favourites. It has a wonderful balance of summer vegetables and nutrient dense quinoa that makes you want to dive straight in. Like all my salads feel free to make it your own, adjusting ingredients to taste.
Rainbow Quinoa Salad
Cook time: 15 mins Prep time:10 mins Serves:2-3
- 1/2 cup uncooked cooked quinoa ( tri-coloured or white quinoa)
- 1 cup water plus more if required
- 1/2 can (100g) cooked kidney beans (rinsed and drained thoroughly)
- 1 celery stick (diced)
- 3-4 Tbsp organic sweet corn (canned) *
- 2 handfuls of cherry/ baby plum tomatoes (quartered)
- 5 cms cucumber (diced)
- 1/4 red onion or 1-2 spring onions (finely chopped)
- 1 handful of fresh parsley (chopped)
- 1 1/2 tbsp tamari or soy sauce (or to taste)
- extra virgin olive oil
- 1/2 lemon juiced (or to taste)
- black pepper (to taste)
- Add quinoa and water to a small pot. On medium-high heat bring to boil. Reduce the heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15- 20mins. Quinoa should cooked but still have a slight crunch and not overly soft. Add a little more water if necessary if too hard. Turn off heat, fluff with a fork and leave to cool.
- Add cooked cool quinoa, kidney beans, celery, sweetcorn, tomatoes, cucumber, onion and parsley into a large bowl. Drizzle with olive oil, tamari, lemon juice, and add black pepper to taste. Mix thoroughly to combine ingredients. Allow to marinate for a little while and serve at room temperature.
- Serve with a bed of salad, hummus, avocado or eat alone. Enjoy!
Note: For the best result quinoa showed me prepared a few hours in advance to it is thoroughly cool and dry. This recipe is an ideal way to use leftover quinoa from the day before (stored in the fridge).
- substitute sweetcorn with yellow sweet pepper if you prefer.