Rainbow Quinoa Power Salad

Oh hey veggies! Long time no munch.

Looking back on my blog posts for the last few weeks I noticed that there was definitely something lacking, And that something lacking includes lots of colors and textures and my little vitamin and anti-oxidant friends.

How sad, right?

My eats of lately have been well, a little short of healthy. Don’t get me wrong, nachos, huuggeee oreo brownies, and eating copious amounts of cheese puffs are gloriously good for the soul, but they fall short when it comes to making my insides feel good. I’ve been taking a much-needed break from regular exercise after my half-marathon training and just being crazy busy, so the combination of less moving and heavier, more processed food is leaving me feeling less than stellar. The combination of feeling “bleh” inside and being pretty stressed out over managing the blog, being a full-time student, working an internship, and building my photography business have been taking a toll on my mental health.

Luckily, the eating better part of that problem can be easily solved!

And that’s where this b-e-a-dutiful Rainbow Quinoa Power Salad comes in! It’s what my veggie dreams are made of while still packing in that protein punch to make it satisfying and hearty enough for dinner.

To be honest, I’ve been a bit sketched out by quinoa in the past (don’t ask me why, I have no idea either) and am late to the quinoa bandwagon. One bite of this, though, and I was sold! I love the extra texture it adds to this power salad and how, like rice and pasta, it has a very neutral taste and can take on the flavors whatever you choose to serve with it. For this recipe, I knew I wanted to keep it feeling light and healthy so I went with a lovely lemon and garlic vinaigrette.

It’s supahhh quick to throw together and you can store leftovers in the fridge for up to a week! Meal prep at it’s finest!

Dig in!