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–+ servings
A beautiful bowl of colorful vegetables and salad items
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5 from 2 votes

Rainbow Salad

This salad is as beautiful as it is delicious. You will enjoy every bite with the variety of flavors and textures included in this easy to make salad.
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer, lunch, Main Course, Side Dish
Cuisine: Fusion
Keyword: asian salad, cabbage salad, chopped salad, Salad, side salad, vegetable salad
Servings: 8 people
Calories: 289kcal

Ingredients

  • 1 cup Broccoli Chopped Small
  • 1 cup Red Pepper Chopped Small
  • 1 cup Chickpeas
  • 1 cup Red Cabbage Sliced Small Strips
  • 1/2 cup Scallions Chopped Small
  • 1 cup Carrots Chopped or Grated
  • 1/2 cup Sunflower Seeds
  • 1 cup Quinoa

Dressing

  • 2 tbsp peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 4 tsp balsamic vinegar
  • 1/4 cup rice wine or white vinegar
  • 1 tbsp lemon juice
  • 4 tbsp olive oil

Instructions

  • Cook 1 cup of quinoa
  • Rinse and drain 1 can of chickpeas. Also can be made fresh
  • Wash and prep all the vegetables.
  • While the quinoa is cooking cut the vegetables and add to a large bowl
  • Once quinoa is finished cooking, let it cool a bit.
  • Add Chickpeas and Quinoa to salad and mix.

Dressing

  • Combine all dressing ingredients and shake vigorously until emulisified and well combined.

Nutrition

Serving: 1cup | Calories: 289kcal | Carbohydrates: 32g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 293mg | Potassium: 447mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3526IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 3mg