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Colorful Red Quinoa Salad

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Quinoa is such a great source of protein and it’s so versatile! It’s a great way to add protein to main dishes, salads, and soups, and it’s a great base to make veggie burgers.

For a base of a salad like this, I prefer red quinoa. It has a little bit more of a bite to it and doesn’t clump as easy as white quinoa. Red quinoa is also great as a salad topping, it adds a little protein to a otherwise low proteinΒ salad.

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This quinoa salad is so colorful and incredibly simple! There’s barely any prep work to do and the vinaigrette is super simple and delicious. To make this recipe even easier I buy pre shredded carrots at Trader Joe’s. Another added bonus to this recipe – you don’t need any special tools! Just a saucepan, knife, and a container to make the dressing will do the trick.

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Colorful Red Quinoa Salad

Makes 6-8 servings

Ingredients:

2 cups red quinoa, uncooked
1/2 small red cabbage, shredded
1/2 cup slivered almonds
1 1/2 cups shredded carrots (I buy pre shredded at Trader Joe’s)
3/4 cup english cucumber, seeded and diced

Vinaigrette:

1/3 cup grapeseed oil
3 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon soy sauce
1/4 teaspoon sesame oil
Salt and Pepper

How to:

1.Β In a medium saucepan, place quinoa and 3 1/2 cups water. Cook until the water is absorbed. Set aside to cool.

2. Place all of the vinaigrette ingredients in a jar or container with a lid and shake together.

3. Dice cucumber, shred carrots and cabbage.

4. Mix together the veggies, almonds, and quinoa in a large bowl.

5. Right before serving, dress the salad. Enjoy!

*This salad will keep nicely for 3-5 days in a fridge, just be sure to leave the vinaigrette and almonds on the side until serving.

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If you have any questions, comments, or recipe requests, please feel free to leave a comment or contact me. Also, if you make this recipe, please let me know what you think!

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