They say you are what you eat, so why not eat pretty colors!
I’m convinced that the more color in my food, the better it is for me. Now, i’m no nutritionist, but I do know that there are different vitamins, minerals and antioxidants that do create the colors in foods, but that’s as far as my knowledge goes.
You’ll love this recipe if:
- You get sick of salads for lunch but still want your veggies
- You are vegan
- You want a super easy way to meal prep lunches for an entire week
- You love pasta salad but are trying to eat fewer carbs
So each week as I prep my lunches, I try to text out different ways to enjoy a salad with greens, veggies and protein. The same old, same old salad really gets boring and boring throws you off track.
This week I made a super easy quinoa rainbow salad. It has all the fresh veggies I typically throw in salads but I mixed them all together with some simple spices, red wine vinegar and crumbled feta cheese. Then tossed them all into quinoa. Pop it all into the fridge and you can enjoy it throughout the week! The flavor just keeps getting better and better.
Alright, let’s get to the ingredients and instructions, shall we?
With all these measurements below, you will get 5 cup servings, so if you’re wanting to prep for more than one person or more than just lunch, then you may need to add more quinoa.
I N G R E D I E N T S //
(Whatever fresh veggies you normally like in salad will work. BOOM. So easy. However, for this recipe I used…)
- Cherry Tomatoes (1/2 cup quartered)
- Cucumber (1/2 cup quartered slices)
- Roasted Asparagus (1 bunch roasted in olive oil, lemon juice + S & P for 25 minutes at 350. Then cut into pieces)
- Red Onion (1/2 cup chopped)
- 1 Orange Pepper (chopped)
- Celery (2 stalks chopped)
- Parsley (1/4 cup chopped)
- 1/2 cup herb feta cheese (optional, but sure does add a delicious flavor)
- 1 lemon (use 2 slices on the asparagus, squeeze the other slices on the quinoa)
- 1/2 cup red wine vinegar
- 1 tsp. garlic salt
- 1 cup tri-color quinoa
I N S T R U C T I O N S //
- Prep all the veggies how you would like and set aside.
- Cook your quinoa according to the package. If it tells you to wash it, I would advise that you do as I feel that it makes for a better flavor. Also, I use chicken bone broth to cook my quinoa in because it makes a better flavor. I can really taste the difference from cooking in water vs. bone broth.
- Once your quinoa is cooked, add your spices and red wine vinegar. Then place in the fridge to cool before adding in your veggies. About 30 minutes minimum.
- Last step, mix everything together and add in the cheese.
Now you’re ready to enjoy! I portioned out in a cup serving size and topped a handful of greens.
A cup serving is 250 calories with 30g carbs, 8.3g fat and 14.2g protein!