Rainbow Quinoa Salad (Vegan, Gluten Free, Dairy Free)
Eat the Rainbow with all the colorful vegetables in this quinoa salad! Packed with red pepper, carrots, fresh spinach, black beans, and corn - this salad is the perfect side dish for a party, BBQ, or dinner. Its perfect to make ahead, meal prep, or batch cook too!
Ingredients
- 3 cups white quinoa cooked
- 1/4 cup roasted red peppers chopped
- 2 large carrots diced
- 1 orange peeled and diced into small chunks
- 1/2 cup sweet corn
- 2 cups baby spinach chopped
- 1 14 ounce can black beans
- 1/4 cup olive oil
- 3 lemons juiced
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
Instructions
- Open can of black beans and drain over a colander in the sink. Rinse the beans, and add them to the quinoa salad.
- In a pint sized mason jar add the olive oil, lemon juice, salt and pepper. Shake thoroughly, and pour over salad.
- Mix all together and taste and adjust seasonings.
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!