Rainbow Veggie Quinoa Salad – say goodbye to all those other salads in your recipe book, you will want to keep this one!
Whenever I feel like eating healthy again this is the one salad I always seem to go back to. This Rainbow veggie quinoa salad has all the colors of the rainbow minus the purple and blue. I’d add in some black berries or blueberries in the mix, but that might seem kind of odd and different. The truth is, I’ve been wanting to eat more vegetables lately and perhaps go on a vegetarian diet. My brother always talks about it and he’s lost a couple of pounds. It’s probably one of the best diets you can go on especially if you want to help lower your cholesterol and blood sugar levels a bit.
Here’s a neat little trick I’ve learned. The quinoa you can easily cook in the microwave. Use 1 part quinoa to 2 parts water. Cook on high for 6 minutes and the water should be half way evaporated. I then cook for another 5 minutes on high until all the water is gone. No need to heat up the stove and make your house hot in the Summer time.
This rainbow veggie salad has all my favorite veggies including snow peas, cherry tomatoes, cucumbers, corn, and different herbs. I’ve tried this with different nuts on top and some feta cheese is super yummy. For protein add an egg or some low sodium tuna to the top of it. Oh yah, and since I’m a Ranch junkie, I’ll drizzle a little bit of it over top. Pick whatever dressing you like for this.Print
Rainbow Veggie Quinoa Salad
- 1 cup of quinoa, cooked
- 1 seedless cucumber
- 1 cup of cherry tomatoes
- 1 small can of corn
- 1 cup of snow peas
- 2 tablespoon of chopped scallions
- 2 tablespoons of chopped cilantro
- 1/4 cup of nuts (any kind)
- 1/4 cup of feta cheese or queso fresco
- Mix all the ingredients in a bowl and serve.
Smart Points: 2
- Serving Size: 1
- Calories: 167
- Sugar: 4
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 26
- Fiber: 3
- Protein: 6