Eat the Rainbow Salad Meal Prep
ALL THE COLORS OF THE RAINBOW! I chose my favorite and healthiest veggies to pack into this salad. Sweet. Crunchy and all with their own nutritional benefits. If there’s a veggie you don’t prefer. Absolutely substitute with whatever you like. Just keep it colorful! The more color. The more health benefits!
Equipment
- Saucepan
- 3 containers
Ingredients
- ¾ cup uncooked quinoa
- 1½ cups vegetable broth
- ½ cup fresh parsley chopped finely
- 1½ cups celery finely chopped
- 1½ cups fresh corn kernels raw
- 1½ cups carrot peeled, small dice
- 1½ cups red bell pepper finely diced
- 1½ cups purple cabbage shaved
- 1½ cups @seapoint dry roasted edamame
Salad Dressing Ingredients
- 3 tbs olive oil
- 3 tbs fresh lemon juice
- 1 clove fresh garlic minced
- salt and pepper to taste
Instructions
- Cook quinoa, according to package instructions.
- As the quinoa cooks, chop and prepare all your veggies and set aside.
- Once the quinoa is ready. Stir through the fresh parsley and set aside
- For the dressing, simply combine all ingredients into a bowl and whisk until combined.
- Grab your prep jars, canisters or containers.
- Layer first with the dressing, then the quinoa, celery, corn, carrot, bell pepper, purple cabbage then finally the crunchy edamame.
- Seal the lids and store in the fridge! To serve, simply empty into a bowl, stir, and enjoy!