Looking for a refreshing and nutritious salad that’s bursting with color and flavor? Look no further! This Quinoa, Red & Green Capsicum, Carrot, and Beetroot Salad is not only visually appealing but also packed with wholesome ingredients that will satisfy your taste buds and nourish your body. The combination of quinoa, vibrant capsicums, sweet carrots, and earthy beetroot creates a delightful medley of tastes and textures. Topped with a zesty olive oil lemon dressing, this salad is a true culinary delight.
Ingredients:
- 1 cup quinoa, rinsed and cooked according to package instructions
- 1 red capsicum (bell pepper), diced
- 1 green capsicum (bell pepper), diced
- 1 large carrot, peeled and grated
- 1 medium beetroot, peeled and grated
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Olive Oil Lemon Dressing:
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Prepare the Salad: In a large mixing bowl, combine the cooked quinoa, diced red and green capsicums, grated carrot, grated beetroot, and chopped parsley. Toss everything together gently to distribute the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper. Give it a taste and adjust the seasoning according to your preference.
- Dress the Salad: Pour the olive oil lemon dressing over the salad. Gently toss to coat all the ingredients with the dressing. The vibrant colors will come alive even more!
- Season and Serve: Taste the salad and add more salt and pepper if needed. Remember that the flavors will meld as the salad sits. Allow the salad to rest for about 10-15 minutes before serving to let the flavors marry.
There you have it – a delightful Quinoa, Red & Green Capsicum, Carrot, and Beetroot Salad that’s as pleasing to the eyes as it is to the palate. This salad is not only a treat for your taste buds but also a nutritional powerhouse, providing you with a healthy dose of vitamins, minerals, fiber, and plant-based protein. Whether you’re looking for a light lunch, a vibrant side dish, or a colorful addition to your potluck spread, this salad is sure to impress. So, grab your ingredients, embrace the colors, and enjoy a bowl of wholesome goodness!
Rainbow Harvest Quinoa Salad with Zesty Lemon Vinaigrette
Ingredients
Salad Preparation
- 1 cup Quinoa rinsed and cooked according to package instructions
- 1 red capsicum bell pepper, diced
- 1 green capsicum bell pepper, diced
- 1 large carrot peeled and diced
- 1 medium beetroot peeled and diced
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
Olive Oil Lemon Dressing
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the cooked quinoa, diced red and green capsicums, grated carrot, grated beetroot, and chopped parsley. Toss everything together gently to distribute the ingredients evenly.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper. Give it a taste and adjust the seasoning according to your preference.
- Pour the olive oil lemon dressing over the salad. Gently toss to coat all the ingredients with the dressing. The vibrant colors will come alive even more!
- Taste the salad and add more salt and pepper if needed. Remember that the flavors will meld as the salad sits. Allow the salad to rest for about 10-15 minutes before serving to let the flavors marry.
