- Rainbow Quinoa Salad
Rainbow Quinoa Salad
Meal Tags: Dinner, Lunch, Make-ahead, Salad, Side
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup corn kernels, fresh or frozen, cooked
- 2 carrots, grated
- 1 cup halved cherry tomatoes
- 1 cup shredded red cabbage
- 1 cup broccoli florets
- 1/4 cup olive oil
- 3 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
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.