Rainbow Harvest Quinoa Salad with Zesty Lemon Vinaigrette
Experience a burst of vibrant flavors and nourishing ingredients with our 'Rainbow Harvest Quinoa Salad.' Colorful bell peppers, sweet carrots, and earthy beetroot dance on a bed of fluffy quinoa, all harmoniously brought together by a zesty lemon vinaigrette. Elevate your salad game with this wholesome delight
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.
