For a Vegan Rainbow Bean & Quinoa Salad, you can use:
- 1 cup cooked quinoa
- 1 can (15 oz / 400 g) mixed beans, kidney beans, or chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium carrot, grated or diced
- ½ cup purple cabbage, finely shredded
- ½ cup sweet corn
- ½ cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ red onion, finely sliced
- ¼ cup fresh cilantro or parsley, chopped
- 2 tbsp pumpkin or sunflower seeds (optional)
Simple lemon dressing:
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ½ tsp ground cumin
- Salt and black pepper, to taste
- Optional: pinch of chili flakes
These ingredients follow the common combination of quinoa, beans/chickpeas, colorful vegetables, fresh herbs, and a bright citrus dressing found in vegan rainbow quinoa salads.