Rainbow Quinoa Salad with Creamy Lemon Dressing
Ingredients
- 1.5 cups dried quinoa I used tricolor
- 3 cups vegetable broth
- 1 cup bell pepper, diced I used red or orange
- 1 1/2 cups chickpeas
- 1 avocado, diced
- 1/2 cup red onion, thinly sliced
- 2 tbsp kalamata olives, pitted and chopped
- 2 handfuls arugula, torn
- 1/4 cup walnuts, chopped
- 1 tbsp sauerkraut optional
Creamy Tahini Lemon Dressing
- 2 tbsp tahini
- 1/4 cup lemon juice
- 1 tbsp coconut aminos
- 1 tbsp perserved lemon, minced see my YouTube video linked above if you want to make them yourself
- 1 tbsp cilantro or parsley, minced
- 1/2 tsp flakey salt
- 1 clove garlic, minced optional
- dash of cayenne pepper optional
Instructions
- To a pot, combine quinoa and vegetable broth (or sub water), cover with the lid and bring it to a boil.
- Then reduce to a low simmer for 15-20 minutes, leaving the lid on. Then use a fork to fluff and remove the lid to cool.
- While the quinoa cooks you can chop you vegetables, avocado and olives.
- To make the dressing, combine all dressing ingredients to a bowl and mix with a spoon until smooth.
- To a large serving bowl, combine quinoa, chickpeas, bell pepper, red onion, avocado, olives, arugula, walnuts and sauerkraut to a bowl.
- Pour lemon tahini dressing over it and mix until well combined. Enjoy!