Rainbow Salad with Quinoa

Course Salad


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/4 tsp salt
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 cup tomatoes, chopped
  • 1 cup yellow pepper, chopped
  • 1 cup red cabbage, chopped
  • 3 tbsp FRENCH PANTRY Oil of choice (I like Meyer Lemon)
  • 3 tbsp FRENCH PANTRY White Vinegar of choice (I like Apple White)
  • 2 tsp FRENCH PANTRY Herb Blend of choice (I like Dill & Lemon)


  • Add water, salt, and rinsed quinoa to Large Round Mold. Place Octagonal Silpat on top for a lid and place in the microwave on a microwave safe plate. Cook for 8 minutes, fluff and cook for an additional 8 minutes or until most of the moisture is absorbed. Remove from microwave and leave the lid on for an additional 5 minutes for any remaining moisture to absorb. Place mold in the refrigerator until completely cooled.
  • In the meantime, prepare the veggies and set aside. In a small bowl, whisk together the oil, vinegar, and seasonings. Once the quinoa is cool, fold in the veggies and dressing. Serve cold.