A good salad is the perfect side to most meals, especially in the hot days of summer. This week, we’ll learn how to make a simple vinaigrette dressing that is healthier than most store-bought dressings (and just as tasty!) to top a personal favourite of ours: rainbow quinoa salad.
The “rainbow” part of this recipe comes from a medley of colourful vegetables: we use yellow and orange peppers, carrots, cherry tomatoes, green onion, red onion, and cucumber to add dashes of colour to a delicious salad. All of these veggies also add crunch to the softer quinoa, creating different textures for children to enjoy.
Check out how to make this delicious dip in the video below!
Quinoa is a great base for sides and salads because of its high protein and fiber. This not only makes it healthy, but it fills you up faster, meaning smaller portion sizes are needed.
Finally, let’s talk about the salad dressing. By mixing balsamic vinegar, olive oil, and lemon juice, you’re creating a homemade vinaigrette without all of the extra preservatives that come in a typical bottle of store-bought dressing.
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