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Rainbow Quinoa Salad

Course Main Course, Salad
Keyword Dairy-Free, Gluten-Free, Oil-Free, Sugar-Free, Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 134kcal

Ingredients

  • 1 cup uncooked quinoa (makes 3 cups cooked)
  • 2 cups water1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 cup red onion, diced
  • 1 cup kale, chopped
  • 1 clove garlic, minced
  • Salt and pepper, to taste

For the dressing:

  • 1 Tbsp Bragg's liquid aminos or soy sauce
  • 1/3 cup apple cider vinegar

Instructions

  • Prepare quinoa: rinse dry quinoa in a mesh strainer. Bring 2 cups of water to a boil. Once boiling, add in rinsed quinoa. Add in garlic and a dash of salt and pepper, if desired. Reduce heat to low and cook, covered, for 15-20 minutes or until all of the water has been absorbed and quinoa is fluffy.
  • When quinoa is finished, combine with bell peppers, onions, and kale in a large bowl.Prepare dressing, pour over salad, toss, and enjoy!

Nutrition

Serving: 1serving | Sodium: 166mg | Calcium: 40mg | Vitamin C: 138.6mg | Vitamin A: 2000IU | Sugar: 1g | Fiber: 3g | Potassium: 102mg | Calories: 134kcal | Fat: 1g | Protein: 4g | Carbohydrates: 29g | Iron: 1.8mg