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Rainbow Quinoa Salad

Super duper healthy AND beautiful!
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Course: Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 10 servings
Calories: 160.15kcal
Author: Megan Porta

Ingredients

  • 1 cup quinoa cooked according to package directions and cooled
  • 8 oz. package cherry or grape tomatoes halved
  • 1 orange bell pepper chopped
  • 1 cup red cabbage chopped
  • 10 oz. package frozen, shelled edamame
  • 1 cup frozen corn
  • 1 pint blueberries
  • 2 tbsp. sugar
  • 1/4 cup extra-virgin olive oil
  • Juice from 1 lemon
  • 3 tbsp. white wine vinegar
  • Salt and pepper to taste

Instructions

  • In a large bowl, combine the quinoa, tomatoes, bell pepper and cabbage.
  • Bring a large saucepan of lightly salted water to a boil. Add the edamame and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 minute. Drain well and add to the bowl. Gently fold in the blueberries.
  • In a small bowl, combine the sugar, olive oil, lemon juice, white wine vinegar, salt and pepper. Mix well and pour evenly over the salad. Mix well, refrigerate and serve!

Nutrition

Calories: 160.15kcal | Carbohydrates: 24.7g | Protein: 3.2g | Fat: 6.5g | Saturated Fat: 0.88g | Sodium: 51.75mg | Fiber: 3.37g | Sugar: 13.42g
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