Kaleidoscope Recipe
Make Kaleidoscope Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Vegetables
Dressing
Toppings
Method
Preparation
- 1
Cook the Quinoa
In a medium saucepan, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.
- 2
Prepare the Vegetables
While the quinoa is cooking, prepare the vegetables. Dice the bell peppers, carrots, cucumber, and halve the cherry tomatoes. Shred the red cabbage and rinse the spinach thoroughly. Set all the vegetables aside in a large mixing bowl.
Dressing
- 3
Make the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of honey or maple syrup, 1 teaspoon of salt, and 1 teaspoon of black pepper until well combined.
Combine
- 4
Mix Everything Together
Once the quinoa is cooked, allow it to cool for a few minutes. Add the quinoa to the bowl with the prepared vegetables and pour the dressing over the top. Toss everything together until the vegetables are well-coated with the dressing.
- 5
Add Toppings
Top the salad with sliced avocado, crumbled feta cheese, and pumpkin seeds for added flavor and texture. Serve immediately or refrigerate for up to 2 days.