i’ve been making quinoa salads long before blogging. i used to prepare a large batch in college + enjoy for the week. i loved how easily i could pack protein, fiber + colorful veggies into one light dish. i also lived in arizona when my quinoa obsession began- so a chilled quinoa dish worked when mother nature turned up that heat.
for another example of a quinoa salad i’ve blogged, check out this roasted veggie version – complete with a sweet pomegranate dressing.
but today, we are going for spicy. by combining a bit of smoked paprika + cayenne, the southwestern flavors pair well with ingredients like corn, red onion + a ton of fresh cilantro.
this recipe also steps it up with the avocado boats. who else finds that sliced avocado sometimes gets funky too quickly? by halving avocados, you eliminate brown spots developing in the fridge + the need for a bowl!
this “salad” was put together in a matter of 25 minutes. just be sure to prep + chop ingredients while the quinoa is simmering in spices. in less than 30, you’ll have a plant based meal that is gluten-free. you’ll also have a healthy lunch prepared for the following day- throw the salad over a bed of greens + you’re set!
here’s how to make this rainbow in a bowl….
comment below with your favorite way to serve quinoa! + feel free to share this recipe on pinterest.