Rainbow Quinoa Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 cup quinoa
• 2 cups water
• 4 cups fresh baby spinach
• 2 chopped carrots
• 1 chopped yellow bell pepper
• 1 cup halved grape tomatoes
• 1 cup chopped broccoli floret
• handful of chopped radish
• 1 chopped cucumber
• 1 minced garlic clove
• 1 beet
• 3/4 cup raw pumpkin seeds
• 1 cup extra-virgin olive oil
• 1/8 cup balsamic vinegar
• 1 tablespoon stone ground dijon mustard
• salt
• fresh ground black pepper

Recipe

• 1 rinse and agitate quinoa in cool water.
• 2 place in a saucepan with water and bring to a boil.
• 3 cover and simmer for 20 minutes or until all liquid has been absorbed. turn off heat and let sit, covered, until ready to add to salad.
• 4 for the salad, combine carrots, bell pepper, tomatoes, broccoli, radishes, garlic and cucumber together in a bowl.
• 5 line serving dishes with spinach, and heap hot quinoa on top so that spinach wilts slightly under the heat.
• 6 surround the quinoa with the vegetable mixture.
• 7 peel beet, shred, and sprinkle on top of quinoa.
• 8 sprinkle with pumpkin seeds.
• 9 in a jar, combine oil, balsamic vinegar, mustard, salt and pepper and shake well to combine. pour over quinoa salad, top with fresh ground black pepper and enjoy!