Warm Rainbow Quinoa Salad

Warm Rainbow Quinoa Salad packed with vitamins and mineral rich veggies and quinoa cooked warm and topped with the most delicious Sumac Tahini Salad Dressing!

Feel free to add or change out vegetables that you already have in your refrigerator if you don’t have these exact ingredients. I recommend using a good mix of crunchy and soft vegetables to create that wonderful texture that is pleasing to eat and enjoy.

This Warm Rainbow Quinoa Salad is great in the winter for a warm lunch or in the summer as a side dish when you are grilling out. It’s also the perfect thing to bring to any dinner party and not have to worry about bringing something someone else has. Trust me you will get all the compliments. You’re welcome my dear.

Did you make this recipe? Comment below and let me know how you liked it!

Warm Rainbow Quinoa Salad

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• Author: Breghan
• Total Time: 45
• Yield: 8–10 servings 1x
• Diet: Vegan

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Description

Warm Rainbow Quinoa Salad with vitamins and mineral rich veggies and quinoa cooked warm and topped with the most delicious Sumac Tahini Salad Dressing!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup uncooked quinoa





• 1 ⅓ cups shredded carrots
• 2 cups purple cabbage, chopped
• 4 cups kale, destemmed and chopped
• 2 sweet potatoes
• 2 bell peppers
• 1 Tablespoons avocado oil
• ¼ cups raw or sprouted pumpkin seeds
• ¼ cup dried fruit, chopped loosely (cherries, apricots, or dates)
• 1 cup Sumac Tahini Salad Dressing

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Instructions

• Preheat oven to 425 degrees F.
• In a medium pot add 1 cup uncooked quinoa and 2 cups water. Bring to a boil, cover, reduce the heat and simmer for about 15 minutes or until quinoa is cooked completely. Remove from heat and fluff with a fork.
• In the meantime, peel and chop sweet potatoes. Line a baking sheet with parchment and toss sweet potatoes with 1 Tablespoon avocado oil. Bake for 25-30 minutes or until tender and roasted.
• Shred the carrots in the food processor. Chop the purple cabbage, peppers and chop and destem the kale.
• While the sweet potatoes are baking, cook the peppers and cabbage in a large pot or small Dutch oven with ½ cup water. Cook on medium high heat until tender and soft.
• Add chopped kale and cook until kale is wilted. Turn to low heat and cover pot.
• To the cabbage, pepper and kale mixture add cooked quinoa, shredded carrots, and sweet potatoes. Stir until well combined and warm. Remove from heat.
• Add 1 cup Sumac Tahini Salad Dressing, serve warm.
• Top with dried fruit of choice and raw pumpkin seeds to salad.

Notes

1. This recipe is great to make ahead and warm up throughout the week for a healthy lunch or dinner.

• Prep Time: 15
• Cook Time: 35
• Category: Dinner/Lunch
• Method: cooking
• Cuisine: paleo, GF, DF

Keywords: Quinoa Salad, warm salad, vegetable salad, quinoa