Family recipe are the BEST in my opinion, and my Aunt Madelaine’s Rainbow Quinoa Salad is no exception to this.
It is packed full of delicious fresh flavors with the quinoa adding great healthy whole grains.
This salad is very low in calories, and because the quinoa is very filling, you can eat a good amount and the whole grains will keep you satisfied for hours.
Just as a little side about me, I’m named after my Aunt Madelaine. Yep, her middle name is Collette.
This recipe is the day four (4) lunch main dish recipe of my 7-Day Meal Plan program. I created the program because after researching the meal plan program provided by a recognized authority on diabetes, I was appalled at the ingredients and nutrition values.
If you’re frustrated with your current results in trying to lose weight or control your blood sugar, click the button below to receive this essential program!
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Aunt Madelaine’s Rainbow Quinoa Salad
Ingredients
For the Quinoa
- 1 1/2 Cups Quinoa
- 2 1/2 Cups water
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
For the Salad
- 1 green inion sliced
- 1 red onion diced
- 1 tomato diced
- 1 English cucumber diced
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 bunch Cilantro minced
For the Dressing
- 4 Tablespoons extra virgin olive oil
- 3 Tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon celery seed
Instructions
For the Quinoa
- Bring water to a boil, add quinoa, cayenne and chili powder. Cover and simmer until water is absorbed. About 15 minutes.
- Put quinoa in a large serving bowl and allow to cool.
For the Salad
- While quinoa is cooking, prep and chop all the veggies and assemble the salad dressing.
- Once quinoa is cooled, add all the veggies and stir to combine.
- Pour dressing over salad and toss to combine. Place salad in the fridge and allow to marinate for 30 minutes.
- Serve and enjoy!
