Rainbow Quinoa Salad with Tahini Ginger Dressing gluten free

Rainbow Quinoa Salad with Tahini Ginger Dressing gluten free

Ingredients

  • 1 cup Quinoa, rinsed
  • 2 cups Water
  • ½ teaspoon Salt
  • 1 cup Red Cabbage, shredded
  • 1 cup Corn Kernels, cooked
  • 1 Red Pepper, diced
  • 1 Carrot, diced
  • 1 bunch Broccoli, de-stemmed
  • For Dressing:
  • 2 tablespoons Sesame Oil
  • 1½ tablespoons Tahini
  • 3 tablespoons Rice Vinegar
  • 2 teaspoons Sugar
  • 1 tablespoon freshly minced Ginger
  • ½ cup Vegetable Broth
  • • ¼ teaspoon Salt

Directions

  1. 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.
  2. Meanwhile, lightly steam carrot and broccoli - make sure they still remain slightly crunchy.
  3. Once quinoa is cooked, transfer to a large mixing bowl and add in Red Cabbage, Corn, Red Pepper, Carrot and Broccoli. Toss to combine.
  4. In a small bowl, whisk dressing ingredients together.
  5. Pour dressing into quinoa a little at a time, and toss with each addition. Do this until all the dressing has been used.
  6. Enjoy your warm, delicious quinoa!
  7. Notes
  8. This salad is best served warm as it allows the flavor of the dressing to really shine through.