Rainbow Salad

by Collette White | December 18, 2015

Good Afternoon friends! Happy Friday! I hope this finds you all well and not too crazy and busy with Christmas being only 1 week away!

I think I am all organised here with only a few grocery items needing to be bought next week – of course though before Christmas we have my twins 5th Birthday on the 23rd so I think that helps with my need to be all organised!

As promised last week I wanted to quickly pop by and post these recipes – I know a few of you showed interest in the salad particularly for Christmas Day!

Both recipes are super easy and tasty! I hope you love them as much as we do!

Ingredients

1 cup quinoa

2 medium carrots – grated

1 long cucumber – diced

1 red capsicum – diced

1 yellow capsicum – diced

5 spring onions – sliced into 1/2 cm pieces

½ mini red cabbage – shredded

1 bunch coriander – shredded

DRESSING

2 tblspns fresh lime juice

2 tblspns apple cider vinegar

1 tblspn maple syrup

good pinch salt and pepper

optional: 1 small red chilli finely diced

Method

Cook quinoa as per packet and set aside aside to cool to room temperature.

Prepare all the salad ingredients and put them in a large bowl.

Once the quinoa has cooled down add it to the salad ingredients along with all the dressing ingredients and mix thoroughly.

Cover and refrigerate until ready to serve.

Serves 8-10

Notes

  • You can swap the quinoa for brown rice if you prefer
  • You can swap the maple syrup for liquid sweetener of choice
  • Salad will last 2-3 days covered well in the fridge
  • The ‘mini’ red cabbage I bought was not much bigger than a large orange (the amount used would have equaled approximately 1 cup shredded)

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,