Colourful Quinoa Salad
This GF, DF, low FODMAP salad not only brightens up the table with its vibrant colors, it’s also rich with nutritional goodness. It’s full of antioxidants, packed with protein and contains all your macronutrients. Quinoa contains twice as much fiber as other grains. It’s packed full of iron, rich in magnesium and hosts a myriad of other essential nutrients.
1 cup uncooked tricolor quinoa
2 cups water
1 cup shredded red cabbage
½ cup, diced cucumber
1 carrot, grated and sliced in strips
1/3 cup, sliced radishes
½ cup diced red bell pepper
½ cup chopped continental parsley
10 cherry tomatoes, sliced in half
2 tbsp pepitas
1 tbsp sesame seeds
Juice of one lemon
1 tbsp garlic-infused oil
1 tbsp raspberry vinegar
- Rinse quinoa and place in medium saucepan. Add water and bring to boil. Reduce heat and let simmer for 15 minutes or until the water is absorbed. Remove quinoa from heat and fluff with a fork.
- Place red cabbage, cucumber, carrot, radishes, red pepper, parsley, tomatoes and seeds in a large bowl. Once slightly cooled, add the cooked quinoa.
- In a small bowl, mix together lemon juice, garlic-infused oil and raspberry vinegar. Pour dressing over salad and stir to combine.
- Serve warm or chill in the refrigerator until ready to eat.
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