Herbs, Legumes & Grains, Lunches, Main, Potato (incl. Sweet Potato), Salads, Vegetarian, Weeknight Meals

Eat the rainbow (salad)

On hot summer days we all want something that’s light, but flavoursome and easy to prepare, and this recipe is just that. This salad is suitable for lunch or dinner and contains lots of healthy, antioxidant rich ingredients. You can always add some grilled chicken or tuna for extra protein.

rainbow_combined

Eat the rainbow (salad)
Eat the rainbow (salad)
Print Recipe
Servings Prep Time
4 20 mins
Cook Time
20 mins
Servings Prep Time
4 20 mins
Cook Time
20 mins
Eat the rainbow (salad)
Eat the rainbow (salad)
Print Recipe
Servings Prep Time
4 20 mins
Cook Time
20 mins
Servings Prep Time
4 20 mins
Cook Time
20 mins
Ingredients
Servings:
Instructions
  1. Place sweet potato in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 20 minutes or until tender when pierced with a small knife. Add corn cob to boiling water for the last 10 minutes of sweet potato cooking time.
  2. Meanwhile, bring a medium saucepan of water to the boil over high heat. Add quinoa and cook, stirring, occasionally, for 12 minutes or until tender. Drain. Transfer to a medium bowl. Stir in seeds.
  3. Cut sweet potato into 1.5cm thick chips. Season with salt and pepper. Using a small knife, remove corn kernels from cob. Discard cob.
  4. Cut baby cucumbers in half lengthways. Cut each half into thirds. Cut carrot into thin matchsticks. Thinly slice baby capsicum and eschalot. Coarsely chop avocado.
  5. Whisk oil, lemon juice and garlic together in a small bowl. Season with salt and pepper. Stir in chopped basil.
  6. Arrange ingredients, including kale salad, basil leaves and blueberries on serving plates. Drizzle with dressing. Serve.

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This kitchenink recipe appears in the January 2017 issue of the Hills District Independent – Read the digital version HERE or visit their website.

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