Rainbow Quinoa Salad
This is my gluten free twist on a traditional Turkish salad my mother-in-law made with bulgur called kisir. It’s often made in advance and served with other cold appetizers like dolma and borek. I enjoy it as an entrée salad or along-side chicken or fish. This recipe makes a lot, but the leftovers are just as tasty as the first serving. Enjoy!
Ingredients
- 3 cups Quinoa
- 4-9 green onions
- 3 tomatoes
- 1 bunch parsley
- 2-3 Lebanese cucumbers
- 1/4 head lettuce
- 1/2 cup olive oil
- 2 lemons, juiced
- 1 tsp paprika
- t tbsp tomato paste
- 1-2 tsp salt
Instructions
- Add 3 cups quinoa to 5 2/3 cup water. Bring to a boil.
- Cover and simmer 10-15 minutes until water is absorbed. When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.
- Drain off any remaining water.
- Remove the lid and let steam evaporate to continue to dry out the quinoa. Fluff with a fork.
- While quinoa is cooking, chop the green onions, pepper, parsley, tomatoes, and lettuce.
- Combine the olive oil & lemon juice, tomato paste, paprika, and salt
- Add veggies to the quinoa and gently stir in the dressing to combine.
- Serve cold. Let the salad sit in the refrigerator for at least an hour before serving so the flavors can blend
Notes
- Vegan and gluten-free
- Use organic ingredients when possible
This looks delish! How do I print or save it to my Pinterest board?
Save it by checking out my Pinterest page! http://www.pinterest.com/vitalandwell