Confetti Quinoa Salad

By food contributor Brittany

confetti quinoa salad

I’m so excited to take on the summer salad challenge and this is a great salad to start with! It is super filling and a perfect base salad to throw in any veggie that you need to get rid of. Last summer I made this salad once a week (at least), either for a light lunch or when I wanted something more substantial for dinner, I would grill up some salmon and mix it throughout this salad.
Keep reading for the recipe…

confetti quinoa salad
Confetti Quinoa Salad
adapted from My New Roots
1 c. quinoa
Spring mix lettuce
1 green apple, thinly sliced
1/2 red bell pepper, thinly sliced
2 carrots, peeled and ribboned
1/4 of red onion, thinly sliced
handful of sunflower seeds
crumbled feta cheese
Sunshine Lemon Dressing
4 tbsp. olive oil
half squeeze lemon juice
1 tbsp. honey
1 garlic clove, finely minced
pinch of course salt
1. Cook quinoa beforehand, you can either serve it hot or cold with the salad. I cook mine in my rice cooker 1 cup of quinoa to 2 cups of water, it’s done in about 30 minutes.
2. Thinly slice the veggies and toss in lettuce.
3. For the dressing just add everything in a mason jar and shake until combined.


Looks so pretty…and yummy! I’m in on the summer salad challenge too!

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