Summer Rainbow Salad Vegan And Gluten Free Food
SUMMER RAINBOW SALAD (VEGAN AND GLUTEN FREE)
Make and share this Summer Rainbow Salad (Vegan and Gluten Free) recipe from Food.com.
Provided by Organically B.
Categories Vegan
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Wash, shred, slice all ingredients.
- In a bowling bowl, mix all ingredients together.
Nutrition Facts : Calories 408.8, Fat 16.3, SaturatedFat 2.5, Sodium 481.2, Carbohydrate 59.8, Fiber 19.7, Sugar 14.5, Protein 12.8
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- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
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