Friday, September 16, 2011

Quinoa Confetti Salad

 I made this flavorful Quinoa Confetti Salad for Amelia's birthday party and it was a big hit! It's beautiful, fresh, crunchy, tender, sweet, sour and delicious! I first made this when we did Vegan Week.

Quinoa Confetti Salad
  4-6 cups cooked quinoa
5 green onions, finely chopped including tops
  1 large or 2 small red bell peppers seeded and chopped
2 carrots grated
2 cups finely shredded red cabbage
3/4 cup finely chopped fresh parsley 
1 cup golden raisins
juice of 2 lemons
1/2 cup rice vinegar
2 tablespoons olive oil
2 teaspoons curry powder
2- 2 1/2 teaspoons salt

Mix the cooked quinoa, parsley, raisins, and prepared vegetables together in a large bowl, set aside. Mix together lemon juice, rice vinegar, olive oil, curry powder and salt in a small bowl then drizzle over the quinoa and vegetable mixture.  Lightly toss together to coat.  Cover and refrigerate for at least an hour or more.

This salad is gluten free and vegan. It makes a perfect summer meal or picnic side dish. I love that it is full of raw vegetables, and the quinoa is a complete protein. I'm a fan of food textures and this salad doesn't lack in that area.


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