Easy peasy recipe to share with you guys, something I just whipped up with a bit of thisssss and a bit of thatttttt last night. I decided to make a Rainbow Quinoa Salad with Tahini Ginger Dressingbecause who doesn’t like tahini, and who doesn’t like rainbows? Winner!

Ingredients:

1 cup Quinoa, rinsed
2 cups Water
½ teaspoon Pink Himalayan Sea Salt
1 cup Red Cabbage, shredded
1 cup Corn Kernals, cooked
1 Red Pepper, diced
1 Carrot, diced
1 bunch Baby Broccoli, de-stemmed

For Dressing:

2 tablespoons Sesame Oil
1½ tablespoons Tahini
3 tablespoons Rice Vinegar
2 teaspoons Coconut Sugar
1 tablespoon freshly minced Ginger
½ cup Vegetable Broth
¼ teaspoon Pink Himalayan Sea Salt

Method:

In a small pot, combine quinoa, salt and water. Bring to a boil, turn down to a simmer and cover. Let cook for 15 minutes.
Meanwhile, lightly steam carrot and broccoli – make sure they still remain slightly crunchy.

Once quinoa is cooked, transfer to a large mixing bowl and add in Red Cabbage, Corn, Red Pepper, Carrot and Broccoli. Toss to combine.

In a small bowl, whisk dressing ingredients together.

Pour dressing into quinoa a little at a time, and toss with each addition. Do this until all the dressing has been used.

Enjoy your warm, delicious quinoa!

 

 

Delicious Recipe courtesy of:
Levan & Amrita
Levan & Amrita’s food journal
Check out more recipes at Crazy Vegan Kitchen