This rainbow quinoa salad bowl is a delicious, nutritious and colourful meal and is topped with a creamy hummus dressing. The quinoa and edamame beans make this rainbow quinoa salad a healthy and high protein recipe. You can use store-bought hummus for the dressing, or better yet, make your own 5-minute hummus with this recipe!
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2
Ingredients
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1 1/2 cups cooked quinoa (about 1/2 cup uncooked)
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1 cup frozen edamame beans
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1 cup fresh blueberries
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1 avocado
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1 red bell pepper
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1 1/2 cup arugula
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Fresh mint
Creamy Dressing
- 1/2 cup hummus
- 2-3 tbsp water
Equipment
- Small pot
- Blender or food processor (if making hummus)
Instructions
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Cook quinoa in a small pot according to package directions.
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Thaw frozen edamame beans in the microwave.
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Thinly slice the red bell pepper and the avocado.
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Prepare hummus in a blender or food processor, then set 1/2 cup aside and water down for the dressing (keep the rest of the hummus as a snack!).
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Add all ingredients to a bowl, top with dressing and fresh mint and enjoy!