Brighten up your lunch with our Rainbow Quinoa Salad! Cooked in savory organic Clearly by Best Choice Vegetable Broth and sprinkled with cheesy, nutrient-packed organic Clearly by Best Choice Nutritional Yeast, it’s a colorful, wholesome bowl that fuels your day. Wellness never looked—or tasted—this good!
Directions
Combine the rinsed quinoa and vegetable broth in a medium saucepan.
Bring the mixture to a boil then decrease the heat to maintain a simmer.
Cook uncovered until the quinoa has absorbed all the broth, about 15 minutes.
Then remove from heat, cover, let quinoa cool and rest for 5 minutes.
In a small bowl whisk together the olive oil, lemon juice, vinegar, garlic powder, salt, sugar, pepper, and nutritional yeast. Set aside.
Once the quinoa is mostly cool add it to a large serving bowl.
In the same serving bowl, place the garbanzo beans, cucumber, tomatoes, corn, and pickled onion.
Gently toss to combine.
Pour the whisked dressing over the quinoa mixture and gently toss.
For best results allow the salad to marinate in the refrigerator for at least 30 minutes.
Just before serving, top the salad with feta cheese and chopped cashews, if desired.
This salad stores well in the refrigerator for up to 5 days.
