Description
White Bean Quinoa Rainbow Salad is nourishing, delicious and will keep you feeling full! This recipe is fully vegan and gluten-free. Loaded with plant-based protein and many antioxidants!
Ingredients
Scale
- 1 cup quinoa
- 1 cup white beans, drained and rinsed
- 1/2 small red cabbage, chopped
- 1/2 cup radishes, sliced
- 1 cup carrots, diced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp oregano leaves
- 1 tsp garlic powder
- 4 cups baby kale
- Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp lemon juice
- Pepper
- Cilantro – garnish {optional}
Instructions
- Begin by cooking quinoa {1 cup quinoa with 2 cups of water, bring to a boil then simmer and cover for about 15 minutes}
- In the meantime, sauté red cabbage, white beans, radishes, carrots with olive oil, cumin, garlic powder and oregano leaves for about 10 minutes.
- In a small bowl whisk together olive oil, balsamic vinegar and lemon juice.
- Once everything is done cooking, add baby kale to a plate, topped with quinoa, sautéed vegetable mixture, dressing, cilantro for garnish {optional} and sprinkle dish with pepper.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad, Main