Rainbow Salad with Lemon Vinaigrette
Experience a burst of color and flavor with this delightful Rainbow Salad with Lemon Vinaigrette. This vibrant dish features a medley of fresh ingredients, including crunchy vegetables, nutrient-rich quinoa, and protein-packed chickpeas, all topped with a tangy lemon vinaigrette that elevates every bite. Perfect for a nutritious lunch or as an eye-catching side dish at gatherings, this salad is not only pleasing to the palate but also visually stunning. Plus, it’s quick to prepare and customizable based on your preferences or seasonal ingredients. Enjoy a refreshing meal that’s as good for you as it is beautiful!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Contemporary
Ingredients
Scale
- 1 cup quinoa (cooked and cooled)
- 4 cups shredded greens
- 2 cups shredded purple cabbage
- 1 cup shelled edamame
- ½ cup blueberries
- 1 cup chickpeas
- ½ cup dried mango (chopped)
- 1 cup cherry tomatoes
- 1 lemon (juice only; about 3 tablespoons juice)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- Pinch of salt and pepper
Instructions
- In a small bowl, whisk together the lemon juice, honey, Dijon mustard, olive oil, salt, and pepper until well combined. Set aside for later use.
- Rinse quinoa well in a mesh strainer under cold water. Add quinoa to 3 cups of boiling water. Reduce heat to low and simmer for 15 minutes until quinoa is tender. Drain any excess water; return to pot and cover. Let steam for a few minutes before fluffing with a fork. Season with salt and pepper.
- Shred greens (lettuce) and purple cabbage finely. Thaw shelled edamame if frozen. Drain and rinse chickpeas thoroughly; quarter cherry tomatoes.
- In a large mixing bowl, layer the shredded greens followed by cooked quinoa. Gently toss to combine well. Top with toppings in a rainbow pattern—beginning with purple cabbage followed by blueberries, edamame, chickpeas, dried mango, and cherry tomatoes.
- Drizzle the prepared dressing over the top before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 10g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://tastebykylie.com/rainbow-salad-with-lemon-vinaigrette/