Vibrant Rainbow Salad: Fuel Your Day with Colorful Nutrients– Introducing our vibrant and nutritious Rainbow Salad with Roasted Vegetables – a delightful culinary creation that not only tantalizes your taste buds but also enhances your overall health and wellness journey. Packed with an array of colorful vegetables, this salad offers a spectrum of nutrients essential for your body’s well-being.

Each ingredient in this salad contributes to its nutritional richness, providing myriad health benefits. The diverse colors represent a variety of antioxidants, vitamins, and minerals crucial for boosting your immune system, supporting digestion, and promoting radiant skin.

Our Rainbow Salad features roasted vegetables, which add depth of flavor and offer numerous health perks. Roasting vegetables intensifies their natural sweetness and enhances their texture, making them even more enjoyable to eat. Plus, it helps retain their nutritional value, ensuring you get the most out of each bite.

Aside from the physical health benefits, this colorful salad also uplifts your mood and nourishes your soul. The vibrant hues of the vegetables evoke feelings of joy and vitality, brightening up your plate and your day. Eating a variety of colorful foods has been linked to improved mental well-being and reduced risk of chronic diseases.

By incorporating our Rainbow Salad with Roasted Vegetables into your diet, you’re treating yourself to a delicious meal and taking a significant step towards better health and wellness. Whether you’re looking to boost your energy levels, support your immune system, or indulge in a nutritious feast, this salad has got you covered.

Gluten-Free, Vegan, Serves 6

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 block (14 oz) extra-firm tofu, pressed cubed
• 2 tablespoons coconut aminos
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 6 cups mixed salad greens
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup shredded purple cabbage
• 1 ripe avocado, diced
• 1/4 cup chopped fresh cilantro
• Lemon wedges for serving

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Directions:

In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, combine the cubed tofu, coconut aminos, olive oil, garlic powder, paprika, salt, and pepper. Toss until the tofu is evenly coated. Spread the tofu in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy. While the tofu is baking, place the sliced bell peppers and cherry tomatoes on another baking sheet.

Drizzle with a bit of olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes or until the vegetables are tender and slightly caramelized. Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until well combined. Set aside. Combine the cooked quinoa, mixed salad greens, roasted bell peppers, roasted cherry tomatoes, shredded purple cabbage, diced avocado, and chopped fresh cilantro in a large salad bowl. Add the roasted tofu cubes to the salad. Drizzle the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.

Join us on a journey to vibrant health and vitality with our Rainbow Salad – because eating well should be as enjoyable as it is beneficial! Check out our online programs for even more recipes.