Rainbow Quinoa Salad

Name: Rainbow Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters fresh baby spinach; 30 milliliters balsamic vinegar; 1 beet; 237 milliliters chopped broccoli floret; 2 chopped carrots; 1 chopped cucumber; 1 minced garlic clove; 237 milliliters halved grape tomatoes; 4 servings fresh ground black pepper; 237 milliliters extra-virgin olive oil; 237 milliliters quinoa; 1 handful chopped radish; 177 milliliters raw pumpkin seeds; 4 servings salt; 1 Tbsp stone ground dijon mustard; 473 milliliters water; 1 chopped yellow bell pepper

You can never have too many main course recipes, so give Rainbow Quinoa Salad a try. This recipe serves 4. One serving contains 342 calories, 13g of protein, and 15g of fat. From preparation to the plate, this recipe takes roughly 20 minutes. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and vegan diet. If you have stone ground dijon mustard, balsamic vinegar, garlic clove, and a few other ingredients on hand, you can make it. To use up the raw pumpkin seeds you could follow this main course with the Pumpkin Seed Brittle as a dessert.