Monday Meal: Michele’s Rainbow Quinoa Salad


June 6, 2016 · Todays Family ·

Monday Meal: Michele’s Rainbow Quinoa Salad

Happy Monday! Today is an exciting day, as we bring you the first of a new series! Today’s Family proudly presents #MondayMeals, featuring recipes from our very own chef, Michele Carino. Michele is a 10 year veteran of the Today’s Family kitchen, and has worked tirelessly to modernize our menus to ensure that our kids get only the freshest, healthiest and tastiest meals.


Today’s recipe is for Michele’s Rainbow Quinoa Salad. With an assortment of beautiful, colourful and in-season vegetables, Michele makes it easy to prepare a vitamin-rich meal that your kids will actually eat. Also, with seasonal Farmer’s Markets being open for business, you can shop local and feel good about supporting agriculture in your community.

You can prepare this dish ahead of time and leave it in the fridge for up to three days. We recommend doing a Sunday Meal Prep and then using up the salad in packed lunches or as a quick compliment to a hectic weeknight dinner. Rainbow Quinoa Salad could even be the main course, if you so desire, as quinoa is rich in necessary protein, iron and other vitamins typically found in meat and meat alternatives. Not to mention this recipe comes with its very own homemade dressing – meaning you and your family can avoid all the nasty preservatives and unnecessary oils found in commercially made salad dressings.

So, get cooking friends and enjoy your #MondayMeal!

Today’s Family’s Rainbow Quinoa Salad


You will need a pot with a tight-fitting lid



  • 1 cup dry quinoa
  • 4 green onions, finely chopped
  • 15 cherry tomatoes, quartered
  • 1/2 English cucumber, diced
  • 2 large carrots, peeled and shredded
  • 2 sweet bell peppers, finely chopped
  • 1/2 large red onion, finely chopped
  • 1/3 cup fresh mint, finely chopped

Balsamic Vinaigrette Dressing

  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tbsp lemon juice
  • Salt and pepper to taste


  1. In a pot, bring two cups of water to a boil and add quinoa. Cover and cook on low heat for 20 minutes, then remove pot from heat and let stand uncovered for five minutes. Transfer quinoa to a bowl and cover with plastic wrap. Refrigerate until chilled.
  2. In a small bowl, whisk together balsamic vinegar, olive oil,
  3. lemon juice, salt and pepper. Set aside. When quinoa is chilled, add all vegetables and mint and toss together.
  4. Drizzle dressing over salad and toss.
  5. Serve immediately or refrigerate in an airtight container for up to three days.


That’s all! A quick, easy and nutritious meal or side that is chef developed and kid approved! So dig in, and we’ll see you next week for another Monday Meal!

Until next time,

– Today’s Family

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