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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
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course: Salad
Cuisine: American, Mediterranean
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.