On Thursday night we had some friends over. I had a bunch of produce on hand that I needed to use soon so that it wouldn’t go bad, so I decided to throw it all into a salad with Quinoa. The result was this beautiful rainbow salad that I just couldn’t resist taking a picture of and sharing. Hope you all enjoy it as much as I did.
Recipe:
- Eggplant (I had roasted this a few days before and let it marinate in olive oil, but I think next time I would just sauté it and through it in the salad)
- Zucchini, cut in chunks and sautéed
- Green Pepper, cut in chunks and sautéed
- Red Pepper, cut in chunks and left raw
- Tomatoes (I used baby tomatoes and cut them in quarters)
- Carrots (I used a peeler to cut them into small slices)
- About a cup and a half of Quinoa (I soaked it in about a cup and a half of water and a tablespoon or two of whey over night. Then I cooked it in additional water until soft – you could also just follow the instructions on the package)
- Radishes (thinly sliced)
- Fresh Basil (coarsely chopped)
- Dressing (I made a quick dressing by mixing a bit of olive oil and white wine vinegar with some mustard, salt and Herbes De Provence
– you could use any dressing that you like though)
Mix everything together and enjoy! This makes a great summer time dish. You could also add any other veggies you want, leave them raw or cook them however you desire.
Rejoicing in the journey -
Bethany Stedman
This post has been entered in the Slightly Indulgent Tuesday’s at Simply Sugar & Gluten Free. Check out the links for lots of other great posts.
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Beth Stedman. wife. mommy. daughter. friend. homemaker. sinner. believer. writer. cook. dreamer. artist. yogi. photographer. 
I haven’t had quinoa in years– not since high school when my mom and I found a recipe in a healthy cookbook. This inspired me to try it again so I went to Whole Foods and got some (the packages at the grocery store are outrageously priced since I am probably one of the few shopping for such an item).
I soaked it most of the day and then boiled. While it was cooking I made a dressing out of yellow raisins, chopped onion, red wine vinegar, sugar, coconut oil, pepper, and basil. After the quinoa was cooked and still hot i added some fresh spinach leaves, then tossed it in the dressing. The spinach was slightly wilted and it was SOOOO good!
Lauren, that sounds amazing!! Sadly, I’m allergic to raisins, but I was thinking that your recipe might work with cranberries instead – I just might have to try this next time I make quinoa. Thanks so much for sharing!