This Quinoa Rainbow Salad recipe definitely is a simple, healthy, filling & tasty quinoa salad. It even tastes amazing the next day which is great to pack & take for your lunch.
Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
Add the beetroot, cucumber, carrots, seeds, figs, rocket & craisins to the cooked & cooled quinoa.
Mix the oil & lemon together season with salt & pepper & mix through the salad.
NOTE: easy cheats way to save some prep time is to check if your local supermarket sells an already pre-sliced rainbow or beetroot slaw salad mix in the fresh fruit & veg department.