Colourful Quinoa Salad

Et viola! Here we have a beautiful and Colourful Quinoa Salad to get us back on track to healthful eating after the holidays. This salad is packed with tons of colourful veggies and flavour, making it far from boring ol’ steamed greens. Time to taste the rainbow and feel the glow!

I know these past couple weeks have been focused on all things “detox.” But actually I enjoy a healthy salad like this all year round. It’s one of my favourite recipes to make for lunch or dinner, because I always leave the table feeling satiated and happy about what I’ve put into my body.  I’ll let you in on a little secret: I LOVE healthy salads!! To the point where it’s sort of annoying. Like, on my deathbed I would request a big salad packed with quinoa, chickpeas, colourful veg and a tahini dressing. I know right? I’m a freak! In fact, I’ll often try to hide my love for greens around new friends or colleagues, in hopes to avoid scaring them away! Imagine that; it’s not that extra cookie, or mid-day brownie I’m stashing under the table. It’s the green smoothie that I payed $7.95 for because,

a) I don’t want to be judged for voluntarily drinking vegetables, and

b) I already know that $7.95 for a vegetable drink is a crime against humanity, and I don’t need to be reminded.

But the truth is: I LOVE how healthy eating makes me feel, so bring on the salad! It’s sort of a catch 22…. When I first developed IBS, and tried giving up processed foods like chips, candy and chocolate, it was REALLY HARD! That tahini dressing I’ve requested for my last supper? We’ll it wasn’t quite love at first bite… The first time I tried tahini I nearly spit it back into the jar!

But honestly, within a week, after experiencing how my IBS symptoms lifted, my energy levels soar, and how my skin glowed I was riding the express train to health. And truth be told I’ve never looked back. My body just feels better running on healthy fuel. My taste palate has totally changed; and I feel less tired, bloated, confident in my body, and good about what I eat. Best of all I know now how to pair healthy foods to make them taste their best, like in this Colourful Quinoa Salad.

I’ve added all my favourites to this colourful quinoa salad for you to enjoy:  a bunch of colourful veg like carrots, kale, cabbage, broccoli, and beetroot. Healthy fats from olive oil and avocado. Fresh herbs like mint, chives, and cilantro, and protein from the quinoa and tofu. It’s got all the goods to get you back on the health train and keep it that way. Plus, the flavour and crunch are so satisfying that you will be pining for another bite. Healthy food never tasted so good.

So I hope you’ll take a chance on this Colourful Quinoa Salad and reap all the benefits of this healthy and glowing dish. Because this is food that fuels baby, and you deserve it. <3


Print Recipe
Colourful Quinoa Salad
I've added all my favourites to this colourful quinoa salad for you to enjoy: a bunch of colourful veg like carrots, kale, cabbage, broccoli, and beetroot. Healthy fats from olive oil and avocado. Fresh herbs like mint, chives, and cilantro, and protein from the quinoa and tofu. It's got all the goods to get you back on the health train and keep it that way. Plus, the flavour and crunch are so satisfying that you will be pining for another bite. Healthy food never tasted so good.
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Prep Time 25 minutes
Cook Time 0 minutes
Servings
4-6 people
Ingredients
  • 1 1/2 cups quinoa, uncooked
  • 3 cups filtered water
  • 2 carrots
  • 1/4 (approx. 1 cup) white cabbage
  • 4 leaves kale
  • 1 broccoli
  • 2 beetroot cooked
  • 1 (200g) package firm tofu
  • 1/3 cup pomegranate seeds
  • 1 bunch chives
  • 1/2 cup packed mint leaves
  • 1/2 cup packed cilantro
  • 1 avocado
  • sea salt and pepper to taste
  • 2 lemons juiced
  • 3-4 garlic cloves diced
  • 1/3 cup tahini
  • 1/4 cup tamari
  • 2 tbsp apple cider vinegar or more lemon juice
  • 1 tbsp olive oil
  • pinch cumin
  • pinch ground ginger
Prep Time 25 minutes
Cook Time 0 minutes
Servings
4-6 people
Ingredients
  • 1 1/2 cups quinoa, uncooked
  • 3 cups filtered water
  • 2 carrots
  • 1/4 (approx. 1 cup) white cabbage
  • 4 leaves kale
  • 1 broccoli
  • 2 beetroot cooked
  • 1 (200g) package firm tofu
  • 1/3 cup pomegranate seeds
  • 1 bunch chives
  • 1/2 cup packed mint leaves
  • 1/2 cup packed cilantro
  • 1 avocado
  • sea salt and pepper to taste
  • 2 lemons juiced
  • 3-4 garlic cloves diced
  • 1/3 cup tahini
  • 1/4 cup tamari
  • 2 tbsp apple cider vinegar or more lemon juice
  • 1 tbsp olive oil
  • pinch cumin
  • pinch ground ginger
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Rating: 0
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Instructions
  1. Begin by cooking your quinoa. Add 1.5 cups quinoa and 3 cups water to saucepan. Bring to a boil then reduce heat and let simmer for 12-15 minutes, or until cooked. Remove from stovetop and place in a large mixing bowl to cool.
  2. Peel and grate your carrots. Remove the stems from your kale and discard. Finely chop kale leaves and cabbage. Remove skin from cooked beetroot and discard, then cut beets into bite sized cubes. Remove the stem of your broccoli and discard, and finely chop the florets.
  3. Add all your chopped veg to your quinoa bowl, and season with sea salt and pepper. Cut tofu into bite sized cubes and add. Sprinkle with pomegranate seeds and toss to combine.
  4. Make your dressing by adding lemon juice, diced garlic, tahini, tamari, apple cider vinegar, olive oil, cumin and ginger to a jar. Secure with lid and shake to combine. Season with salt and pepper to taste.
  5. Pour dressing over your quinoa bowl and mix to combine. Finely chop chives, cilantro and mint and sprinkle over the salad. Toss gently to combine. Season with more salt and pepper to taste.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – NUT-FREE – RAW

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