Rainbow Quinoa Salad

This colourful and flavourful salad is not only delicious but it’s also packed with a variety of healthy ingredients that are great for supporting gut health. With a total of 17 different plants, yogurt for fermented food, and two different types of beans, this salad is a true party for your microbiome. The combination of nutrients and fibre found in these ingredients helps to nourish and support the good bacteria in your gut, leading to better overall health and digestion. So not only will this Tex-Mex Salad be a hit with your taste buds, but it will also be a hit with your gut health. Let’s get cooking!

Cooking tips

✨Canned corn works fine for this. I had some fresh ones on hand, so I just microwaved it still in the husk for 5 minutes before grilling it on a pan.

✨If you do not have a blender but still want to make this recipe, add the spinach directly to the salad, and chop the cilantro, jalapenos and garlic as finely as you can before adding to the yogurt and mixing with the cumin, lime juice and salt.

✨If you’re using this salad as a meal prep, keep the dressing separate until serving.

Rainbow Quinoa Salad

Favorite

A colorful, flavorful salad packed with 17 different plants, yogurt, and two types of beans, promoting gut health and overall wellness.

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Prep Time : 15 minutes mins

Total Time : 15 minutes mins

Equipment

• Gold Measuring Cups and Spoons

Servings 4

Ingredients

• ▢ 2 cups (370 g) cooked quinoa
• ▢ 1 red capsicum, diced
• ▢ 1 yellow capsicum, diced
• ▢ 1 cucumber, diced
• ▢ 1.5 cups (258 g) black beans
• ▢ 1.5 cups (265.5 g) kidney beans
• ▢ 1 cup (154 g) corn
• ▢ 0.5 red onions, finely diced
• ▢ 2 chopped tomatoes
• ▢ 4 tbsp sunflower seeds
• ▢ 1 avocado

Dressing

• ▢ 0.5 cup (118.29 ml) soy yogurt
• ▢ 0.5 cup (8 g) cilantro
• ▢ 1 cup (30 g) baby spinach
• ▢ 4 tbsp lime juice
• ▢ 1 tsp ground cumin
• ▢ 1 garlic cloves
• ▢ 5 roasted jalapeno slices (optional)
• ▢ 1 pinch sea salt flakes

Instructions

• Add the quinoa, capsicums, cucumber, beans, corn, onion, tomatoes, sunflower seeds, and avocado to a large bowl.
• For the dressing, add the soy yogurt, cilantro, baby spinach, lime juice, cumin powder, garlic clove, jalapeno slices (if using), and a pinch of salt to a blender. Process until smooth.
• Pour the dressing over the salad and mix well to combine. Serve and enjoy this nutrient-rich, gut-friendly meal.

Video

Nutrition Information Nutrition Information

Per Serving/Portion

Calories 510 kcalCarbohydrates 73 gProtein 22 gFat 17 gSodium 645 mgFiber 21 gVitamin A 169 IUVitamin C 102 mgCalcium 189 mgIron 6 mg