"Rainbow Salad", the name I gave to the salad I made yesterday for lunch. While making the salad, I was astonished to see the amazing colours emerging out of all the veggies and the warm quinoa. It was kind of making a beautiful rainbow to my eyes and giving a colourful message to my mind. Wonderful lunch with lots of colour and tons of goodness to the body. Not to forget, the crunchy veggies perfectly blended with the warm, fluffy quinoa and completely upgrades the taste. Quinoa, as we all know, is called as the "SuperGrain" which is rich in proteins, contains double the amount of fibre than other grains and other numerous health benefits.
I opt to make this as my after workout lunch as it contains all the fresh vegetables plus the protein rich quinoa which gives good punch to the salad. We can even pack this salad and enjoy in outdoors too. Kids will also love the colourful salad and it proved to be true in my case.!!
Ingredients
Quinoa - 3/4 cup
Purple Cabbage - 2 cups chopped into thin slices
Cucumber - 2 small ( cut into thin stripes of finger size )
Carrots - 1 Big ( cut into thin striped of finger size )
Zucchini - 1/2 cup ( shredded like carrot )
Green Bell Pepper - 1/4 cup ( thin slices of finger size )
Red Bell Pepper - 1/2 cup ( thin slices of finger size )
Yellow Bell Pepper - 1/2 cup ( thin slices of finger size )
Coriander Leaves or Parsley Leaves - 2 tbsp ( chopped )
Lemon Juice - 1/2 tbsp
Salt - As Required
Dressing For the Salad :
Extra Virgin Olive Oil - 3 tsp
Black Pepper Powder - 2 tsp
Garlic Salt - 1 tsp
Method
- Cook the quinoa in a separate cooking vessel by adding 2 cups of water. Meantime cut all the veggies as mentioned above. In a big mixing bowl, add all the colourful veggies followed by the cooked fluffy quinoa and the dressing. Toss them carefully till everything gets blended well.
- Serve on a plate and enjoy with a side of Honey Green Tea.
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