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GET YOUR VEGGIES PPL!! I heard a new term the other day that I loved… plant forward eating. Claps and snaps for that one. Plant forward eating doesn’t mean plant only, it just means incorporating more veggies into your day to day eating… and srsly almost everyone could stand to do that! This Quinoa Rainbow salad is the perfect place to start your plant forward journey.

This salad could be an awesome side dish or vegetarian lunch with just the veggies, quinoa, and dressing or you could make it a little more hearty with the addition of 3-4 oz of your favorite protein! Check out my full post on The Get Real Blog.

Rainbow Quinoa Salad

  • 1/3 Carrot, thin sliced

  • 1/4 cup thin sliced Red Cabbage

  • 1/4 cup thin sliced Sugar Snap Peas

  • 1/4 cup Red Bell Pepper

  • 1/3 cup cooked Quinoa

  • 1 tbsp Chopped Peanuts

  • 1/2 Green Onion (Scallion), thinly sliced

  • Peanut Sauce (recipe for my favorite healthy & easy peanut sauce here)

  • 3 oz. Protein of your choice - I’ve used chicken & shrimp (both were delicious!)

  1. If you don’t already have cooked quinoa, bring 1 cup uncooked quinoa and 2 cups of water to a boil in a covered pot. Reduce to a simmer and cook until water is all absorbed. Remove from the heat, let sit for 5 minutes and then fluff with a fork.

  2. Chop and slice all your veggies for your salad. Add everything (veggies, peanuts, chopped scallions, and protein) to a nice big bowl and toss with enough peanut sauce to coat (1-2 tbsps).

Recipe adapted from Cookie and Kate.

**Disclaimer … most peanut sauces do include processed foods and added sugars! The one linked here has some gluten free soy sauce and honey, but by far not as much as most peanut sauce recipes. Healthy eating is all about balance, but if you need the points during challenge szn then I suggest some melted creamy peanut butter and a few splashes of white balsamic vinegar instead!

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