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Rainbow Quinoa Salad
This quinoa salad is versatile and refreshing.
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
Big Portions
Author
Kath Younger
Ingredients
1
cup
dry quinoa
Generous pinch salt
2
cups
water
1
giant stalk rainbow chard
1 to
mato
1/2
bell pepper
1/2
log goat cheese
~2 ounces
For the dressing
Juice of quarter of a lemon
1
heaping tsp dijon mustard
2
tbsp
olive oil
1/4
tsp
kosher salt
1
tsp
soy sauce
1/4
tsp
dried dill
Pinch
red pepper flakes
Instructions
Cook quinoa in 2 cups of water with pinch salt (Bring to a boil, reduce to simmer for 20 minutes)
In last 2 minutes, add chopped chard leaf to steam.
Chop tomato and pepper.
Combine all in bowl.
Mix dressing in a jar and pour over salad.
Add goat cheese.
Stir to combine.
Serve!