This salad made with quinoa and crisp colorful vegetables is a fresh and appealing dish to serve for any occasion. Adapted from the PCRM's 21 Day Vegan Kickstart's meal plan, this recipe is certain to make a healthy, delicious, and beautiful addition to your diet. It is rich in antioxidants and vitamins, and super easy to make.
The original recipe calls for couscous instead of quinoa, but I prefer quinoa for flavor, the additional dietary benefits it possesses, and because it is gluten-free. Another thing I love about this recipe is that it is great without any grains at all. On their own, the vegetables make an excellent slaw.
Quinoa Confetti Salad
For all ingredients, please consider using those that are organically grown.
|1||red pepper, seeded and diced|
|2 cups||red cabbage, thinly sliced or shredded|
|1/2 cup||fresh parsley, finely chopped|
|1/2 cup||raisins or dried cranberries|
|1||lemon, juice and zest of|
|1/4 cup||seasoned rice vinegar|
|1/2-1 teaspoon||curry powder|
|2 teaspoons||extra virgin olive oil|
|1 1/2 teaspoons||sea salt|
|1 1/2 cups||quinoa (couscous or millet would also be great)|
|2 1/2 cups||purified water|
|freshly ground black pepper|
Bring the water to a boil in a saucepan. Add the salt and the quinoa. Reduce the heat to a simmer and cover the pot. Cook for approximately 20-25 minutes until the water in fully absorbed and the grains are cooked.
Transfer the cooked quinoa to a medium size bowl.
Add prepared scallions, bell pepper, carrot, cabbage, parsley, and raisins or dried fruit of your choosing to the quinoa.
In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix.
Serve at room temperature or chilled.
This salad is best served on the day that it is made as the cabbage color tends to bleed into the grains and becomes pinkish in hue the following day.