Rainbow Quinoa Salad with Lemon Dressing
Eat the rainbow! This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!
Ingredients
Dressing:
- 4 tablespoons lemon juice
- 4 tablespoons olive oil
- 1/2 teaspoon kosher salt
- fresh black pepper (to taste)
Salad
- 4 cups cooked quinoa (from about 1 1/3 cups)
- 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
Instructions
- Combine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.
- Add one cup quinoa in each bowl. Top with 1/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.
- Pour the dressing over the salad, adjust salt and pepper, as needed.
Nutrition
Serving: 21/2 cups, Calories: 394kcal, Carbohydrates: 51g, Protein: 10.5g, Fat: 17g, Saturated Fat: 2.5g, Sodium: 184mg, Fiber: 7g, Sugar: 7g
- WW Points: 10