Warm Colorful Quinoa Salad

Warm Colorful Quinoa Salad
When the winter months roll around please don’t feel like its time to bust out the crockpot and bunker down for a season of protein and potatoes, although I do love some potatoes. This Colorful Warm Quinoa Salad is filled with plenty of raw and crisp fruits and vegetables and the savory yet sweet dressing pulls it all together for one amazing meal or side dish.

JERF (Just Eat Real Food), Eat the Rainbow, Color Your Plate … Clean Eating. Do those acronyms and phrases sound familiar? Chances are you have heard them tossed around in blogs and on social media. No matter how you feel about these somewhat cheesy sayings they are very much true and the more “unicorn food” (that is what we sometimes refer to colorful fruits and vegetables in our home) you put on your table the better for everyone.

I’ll admit the protein and fiber packed quinoa is one of my favorite foods, a superfood in my eyes but it took some time for my children to feel the same mad love towards the amazing little grain. Was it the texture? The taste? Nope, it was simply how I was preparing it. I was preparing a grain that takes on flavors so well with non flavorful liquids and seasoning. I know … its not the same as rice so why would I prepare as rice.

Alas, I have created a Colorful Warm Quinoa Salad that can quite honestly be served warm, room temperature or cold. Trust us we have had it at every temperature and absolutely love it.The sweet and savory dressing really makes it a treat.

Warm Colorful Quinoa Salad

Serves: 4

Bowl Ingredients

  • 1 cup quinoa (yields 2 cups +/- cooked quinoa )
  • Vegetable Broth
  • 1 fresh mango, peeled and diced into small cubes
  • 1/2 green bell pepper, diced into small cubes
  • 1/2 pomegranate seeds

Dressing Ingredients

  • 1 1/2 tbsp maple syrup
  • 2 tsp fresh squeezed orange juice
  • 1/2 tsp ground cinnamon
  • Pinch of sea salt

Dressing Instructions

  1. Place all ingredients in a small glass bowl and stir with a spoon until combined

Bowl Instructions

  1. Prepare quinoa according to package directions using the ratio 50/50 (water to vegetable broth)
  2. Fluff cooked quinoa with a fork Gently add the mango, green bell pepper, pomegranate seeds, dressing and fluff with fork to incorporate
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