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A Rainbow In My Quinoa

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A Rainbow In My Quinoa

3 from 1 vote
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Course: Lunch
Cuisine: American
Keyword: Rainbow Quinoa Salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 381kcal

Ingredients

  • 1 cup quinoa, uncooked
  • 1/2 medium cabbage, red
  • 1 medium bell pepper, red
  • 1 medium carrot
  • 3 cup broccoli, florets
  • 1 cup corn, canned

Dressing

  • 2 tablespoon sesame oil
  • 1/2 tablespoon Tahini
  • 3 tablespoon vinegar, rice
  • 2 teaspoon honey
  • 1 teaspoon ginger root, fresh
  • 1/2 cup vegetable broth
  • 1/4 teaspoon sea salt

Serve With

  • 4 cup strawberries

Instructions

  • Cook quinoa as directed on package.
  • Meanwhile, chop cabbage, bell pepper, and carrot. Cut broccoli into bite-sized pieces. Add veggies to a large bowl along with drained corn. (Note: Carrots and broccoli may be steamed to tender crisp if desired; some children prefer this over raw.)
  • For the dressing: Combine oil, tahini, vinegar, honey, ginger, broth, and salt.
  • Add cooked quinoa to veggies and slowly stir in dressing; mix to coat evenly.
  • Serve at room temperature with sliced strawberries on the side, or mix them into the quinoa too!
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Nutrition

Calories: 381kcal | Carbohydrates: 62g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 364mg | Fiber: 12g | Sugar: 18g

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