This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!
Ingredients
- 4 tablespoons lemon juice
- 4 tablespoons olive oil
- 1/2 teaspoon kosher salt
- fresh black pepper, to taste
- 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
Directions
- 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.