Rainbow Quinoa Salad (V+GF)

This recipe has a special place in my heart. It was a salad that I used to make in Hawaii when I lived on Big Island. Its simple, refreshing, healthy, flavorful, quick to make. I can’t say enough good things about it. I love this recipe it always takes me back to those farming days. Hope you enjoy

Prep time 10 mins

Makes 8 cups of Salad

Ingredients

• 6 cups cooked quinoa

• ½  cup shredded or grated carrot

• ½ cup chopped parsley

• ½ c diced Kalamata olives

• 1-tablespoon kalamata olive juice

• 1/2 c chopped purple cabbage

• 1/4 c fresh chopped basil

• ½ cup red bell pepper chopped

• 1 cup quartered cherry tomato’s

• ¾ cup diced cucumber

• Add to quinoa

• ½ cup of balsamic dressing (to taste) add additional olive oil if desired

Method

In a large bowl add your quinoa. In a separate bowl add all your chopped veggies. Combine veggies with quinoa in one bowl mix well then proceed to add dressing. Mix to combine.

Ingredients for homemade balsamic

• 2 tbsp. balsamic vinegar.

• 1 tsp. minced shallot.

• 1 tbls Juice of lemon to taste

• 1/2 tsp. Dijon mustard (optional)

• 1/2 tsp. table salt.

• Pinch ground black pepper.

• 8 tbsp. extra-virgin olive oil.

• 1 tsp on raw honey

Mix well add to quinoa salad