Rainbow Quinoa Salad

They say the more colorful the vegetables are on your plate, the more benefits to your health and waistline, so... I decided to go all out and let the rainbow color wheel be my inspiration at the grocery store! (Covered every color except blue because I didn't think blueberries would go great in this creation). And since October is apparently the SF bay area's warmest month (30°C today!!), a salad felt most appropriate. Hope you all enjoy this extremely nutritious concoction as much as we did!! Already can't wait to have leftovers for lunch tomorrow mmm.

Yield: 2 dinners & 2 leftover lunches

• 1 1/2 cup quinoa
• 2 1/2 cups water
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/4 tsp garlic salt
• Dressing

• Juice from 1 lime (I got about 3.75 tbsp out of mine)
• 4 cloves garlic, minced
• 1/4 cup fresh chopped parsley
• 3/4 tsp ground cumin
• 3/4 tsp ground pepper
• 1/2 tsp salt, or to taste
• 1/4 cup olive oil
• 1 1/2 cups frozen corn
• 1 large carrot (I used 2 small)
• 1 medium zucchini
• 1/2 small purple onion
• 1/4 cup fresh parsley
• 2 medium beets (I used 1 large, 1 small)

Quinoa should be cooked in advance so it has time to cool. Add quinoa, water, salt, cumin & garlic salt to a small pot over high heat. Once it reaches a boil, reduce to low and cover with lid. Set timer for 15min. Remove from heat, let stand 5min. Fluff and set aside to cool to room temperature (or refrigerate if making very well in advance). 

Add all dressing ingredients to a cup/jar, stirring well to incorporate. Set aside. 

Measure out frozen corn and place in colander to thaw and drain. 

Meanwhile, shred the carrot using a grater, and dice the zucchini and the purple onion. Add to large salad bowl. 

Chop another 1/4 fresh parsley and add to the salad bowl. 

Pre-heat a double-sided grill (like a George Foreman). Peel the beets and cut into approx 1cm thick slices. Grill the beets for 8min. Dice, then add to salad bowl along with the corn and quinoa. Mix well. 

Drizzle dressing over the salad, and mix well again. Enjoy!