A stunning colorful salad that is simple and quick. A perfect side dish to a Middle-Eastern or Mexican-themed meal. Beef it up with some chickpeas for a more filling meal.
Rainbow quinoa salad
A fresh and beautiful salad with quinoa, pomegranate, colorful veggies, and optional cauliflower rice.
Ingredients
- 2 cups cooked and cooled quinoa
- 2 cups raw cauliflower rice optional, but it adds bulk and fiber
- 3/4 cup pomegranate seeds
- 2 spring onions finely diced
- 1/2 cucumber chopped into small pieces
- 1 yellow bell pepper chopped into small pieces
- 1 handful fresh parsley finely chopped
- 1 handful fresh mint finely chopped
- 2 tbsp apple cider vinegar
- salt and pepper to taste
- 2 tbsp crumbled feta cheese for garnish
Instructions
- In a large salad bowl, add all the ingredients except for the salt and pepper and feta.
- Mix well, then season with salt and pepper to taste.
- Garnish with the crumbled feta cheese and enjoy!
Notes
Nutritional info per portion (1/4 of recipe as a side dish): 160 kcal, 2.1 g fat, 30 g carb, 4.1 g fiber, 5.4 g protein.
NOTE – if serving as a light meal on its own, this recipe serves 2. Add some chickpeas for extra protein and a more satisfying meal.
I’ve made this over and over, adding whatever fresh ingredients I happen to have in my fridge at the time and every variation is delicious
Bright, colourful, delicious!