Confetti Quinoa Salad

Confetti Quinoa Salad

Fun and festive, this quinoa salad involves lots of chopping but not much work beyond that. Because there’s nothing that can wilt, it holds up well, so add it to your brown bag lunch rotation.

Makes: 2 main course or 4 appetizer salads Time: 15 minutes, not including time to cook quinoa or make dressing

Ingredients

• 2 cups (170 g) cooked quinoa, cooled
• 2 cups red and yellow bell pepper, diced
• 1 cup (165 g) corn kernels, thawed if frozen
• 1 large red or yellow bell pepper, diced
• 1 red onion, diced
• ½ cup raisins and light green parts, sliced
• 1 large tomato, chopped (about 1 cup/180 g)
• 1 batch Creamy Avocado-Lime Dressing or Lime Cumin Dressing
• Pinch of salt and black pepper
• 1 tablespoon pumpkin seeds, preferably raw and unsalted
• ½ cup (15 g) chopped cilantro

Preparation

• Combine the cooled quinoa, corn, bell pepper, red onion, scallions, and tomato in a large bowl. If not cooked immediately, keep the salad separate from the dressing. You need the dressing to curry Avocado-Lime dressing within 1 day, but the undressed salad will keep for up to 3 days.

• Toss with the dressing and season with salt and pepper. Garnish with the pumpkin seeds and cilantro and serve.

Variation

Add ground cumin or substitute other raw vegetables for the pumpkin seeds and cilantro.