You know what they say: “You eat with your eyes first“.
This post may contain affiliate links to products. We may receive a commission - at not cost to you - for purchases made through these links.
Have you ever wanted to eat a rainbow? Now you can! You will just need to make this Rainbow Quinoa Salad with Asian Lime Vinaigrette first, though..
This salad is not only super pretty, it is also very simple.
It will require two cooking skills: boiling water and cutting veggies in strips (or Julienne).
Julienning* all the veggies can be a bit time consuming – which is the only hassle of this recipe – but you can easily buy some of these veggies already pre-cut if you don’t want to spend the time.
This recipe is great as a side dish or if you are looking for something light, as a main dish.
You can also add some protein to make it more substantial, such as poached chicken, rare beef strips or fried tofu.
The Salad has 4 main items:
– Julienned colorfull Veggies
– Cooked Quinoa
– Lots of herbs
– A bit of crunch (peanuts and sesame seeds).
The Asian influenced Vinaigrette with Lime Juice adds a nice, fresh flavour to the salad.
Quinoa Rainbow Salad
- 1 Lebanese Cucumber, or half a regular Cucumber, julienned
- 1 Carrot, julienned
- 1/6 Red Cabbage, julienned
- 1 Yellow Capsicum, julienned
- 5 Radishes, julienned
- 1 cup Quinoa
- 1 large Spring Onion, chopped
- 1/3 Bunch of Mint, chopped
- 1/3 Bunch of Coriander, chopped
- 1/3 Cup of Peanuts, coarsely chopped
- 1/4 Cup of Sesame Seeds
- Cook the Quinoa in boiling water for about 10min; you want them to be still slightly crunchy when you remove it from the stove.Drain the Quinoa in a sieve, and pour cold water on it to stop the cooking. Let it cool down.
- Julienne the Cucumber, Carrot, Red Cabbage, Yellow Capsicum and Radishes. Put them in a large serving bowl.
- Once cool, add the Quinoa to the chopped Veggies.
- Top with the chopped Coriander, Mint and Spring Onion.Sprinkle some Peanuts and Sesame Seeds.
Asian Lime Dressing
- 1/4 cup Canola Oil, or any vegetable oil
- 2 tbsp. Rice Wine Vinegar
- 1 tbsp. Soy Sauce
- 1 tsp. Sesame Oil
- 3 tbsp. Lime Juice
- 1 tbsp. Lemon Juice
- 1 tsp. Honey, or brown sugar
- Salt, Pepper, Cumin, Garlic, Tumeric, Curry Powder, to taste
- In a bowl, mix the Canola Oil, Rice Wine Vinegar, Soy Sauce, Sesame Oil, Lemon and Lime Juice.
- Add the melted Honey (or sugar) and mix well. The honey should be entirely integrated to the vinaigrette.
- Add the Spices and stir.
- Pour the Vinaigrette on the Salad.Mix well.
I find that letting the vinaigrette infuse in the veggies for a few minutes before serving enhances the flavour of the salad.
* «Julienne» is a french term describing a way of cutting a food item into long thin strips, like matchsticks.