Confetti Quinoa Salad

Name: Confetti Quinoa Salad
Prep time: 15 min
Total time: 15 min
Yield: Makes: 2 main course or 4 appetizer salads
Ingredients: 2 scallions (white and light green parts), sliced; 1 batch Creamy Avocado-Lime Dressing or Lime-Cumin Dressing; 1 large tomato, chopped (about 1 cup/180 g); Pinch of salt and black pepper; 1 red onion, diced; ½ cup (80 g) pumpkin seeds, preferably raw and unsalted; 1 cup (165 g) diced pineapple or mango, thawed if frozen; 2 cups (370 g) cooked quinoa, cooled; 1 cup (165 g) corn kernels, thawed if frozen; 1 large red or yellow bell pepper, diced; ¼ cup (15 g) chopped cilantro

Preparation info

Makes:
2
main course appetizer salads

Difficulty
Easy
Ready in
15 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Fun and festive, this quinoa salad involves a lot of chopping but not much work beyond that. Because there’s nothing that can wilt, it holds up well, so add it to your brown-bag lunch rotation.

Ingredients

2 cups (370 g) cooked quinoa, cooled
1 cup (165

Salad
Vegan
Gluten-free

Method

Combine the quinoa, pineapple, corn, bell pepper, red onion, scallions, and tomato in a large bowl. (If not eating immediately, keep the salad separate from the dressing. You need to use the Creamy Avocado-Lime dressing within 1 day, but the undressed salad will keep for up to 3 days.)
Toss with the dressing and season with salt and pepper. Garnish with the pum