This Rainbow Quinoa Salad has a lot of different textures and colors, as well as lots of different sweet and savory flavors. You can eat it as a side dish with any meal or as a light lunch. It tastes great and fills you up. It's also full of healthy ingredients.
Ingredients: 1 cup rainbow quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup bell peppers assorted colors, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup toasted almonds, chopped. Juice of 1 lemon. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until quinoa is tender and water is absorbed. Fluff quinoa with a fork and transfer to a large mixing bowl. Let it cool slightly. Add cherry tomatoes, cucumber, bell peppers, red onion, cilantro, parsley, and toasted almonds to the bowl with quinoa. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour dressing over the salad and toss to combine. Serve immediately or chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Enjoy the vibrant flavors and textures of this rainbow quinoa salad!
