Rainbow Quinoa Salad with Lemon Dressing
Savor the colors of nature! This vibrant Rainbow Quinoa Salad, drizzled with a zesty Lemon Dressing, is not only vegan and gluten-free but also incredibly tasty. It's an ideal choice for meal prepping, and best of all, it can be enjoyed straight from the fridge with no need for reheating!
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Ingredients
- 4 tablespoons lemon juice
- 4 cups cooked quinoa
- 1 cup shredded brussels sprouts
- 1 cup shredded red cabbage
- 1 cup shredded or thin sliced carrots
- 1 cup yellow bell peppers
- 1 cup diced mini cucumbers
- 1 cup halved cherry tomatoes
- 4 tablespoons olive oil
- fresh black pepper
- 1/2 teaspoon kosher salt
Instructions
- 1
In a small mixing bowl, mix together the lemon juice, olive oil, salt, and pepper, whisking until thoroughly combined.
- 2
Place one cup of quinoa into each serving bowl. Layer the vegetables on top in rainbow sequence, beginning with purple and concluding with red, using 1/4 cup of each vegetable.
- 3
Drizzle the dressing over the assembled salad, and taste to adjust the seasoning with additional salt and pepper if necessary.