RAINBOW QUINOA SALAD

Rainbow Quinoa Salad image

Provided by Mellie

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 17

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1 cup quinoa
2 cups water
4 cups fresh Baby Spinach
2 chopped carrots
1 chopped yellow bell pepper
1 cup halved grape tomatoes
1 cup chopped broccoli floret
handful of chopped radish
1 chopped cucumber
1 minced garlic clove
1 beet
3/4 cup raw pumpkin seeds
1 cup extra-virgin olive oil
1/8 cup balsamic vinegar
1 tablespoon stone ground dijon mustard
salt
fresh ground black pepper

Steps:

Rinse and agitate quinoa in cool water.
Place in a saucepan with water and bring to a boil.
Cover and simmer for 20 minutes or until all liquid has been absorbed. Turn off heat and let sit, covered, until ready to add to salad.
For the salad, combine carrots, bell pepper, tomatoes, broccoli, radishes, garlic and cucumber together in a bowl.
Line serving dishes with spinach, and heap hot quinoa on top so that spinach wilts slightly under the heat.
Surround the quinoa with the vegetable mixture.
Peel beet, shred, and sprinkle on top of quinoa.
Sprinkle with pumpkin seeds.
In a jar, combine oil, balsamic vinegar, mustard, salt and pepper and shake well to combine. Pour over quinoa salad, top with fresh ground black pepper and enjoy!

Nutrition Facts : Calories 839, Fat 68.9, SaturatedFat 10.1, Sodium 82.1, Carbohydrate 47.7, Fiber 6.5, Sugar 4, Protein 15.1