Seven Layer Vegetable and Quinoa Salad

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Total Time (minutes)
40
Difficulty
1
Servings
4
Ingredients
8
Total Prep Time: 40 minutes
Calories Per Serving: 250
Nutrients

Nutrition Facts

Serving Size 352g

Amount per serving
Calories 250 Calories from fat: 40
% Daily Value*
Fat 4.5 g 7 %
Saturated 0 g 0 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 0.5 g %
Cholesterol 0 mg 0 %
Sodium 1630 mg 68 %
Carbohydrate 42 g 14 %
Fiber 7 g 28 %
Sugars 8 g
Protein 12 g
Vitamin A 190 %
Vitamin C 230 %
Calcium 10 %
Iron 25 %
Vitamin E 10 %
Vitamin K 290 %
Thiamin 15 %
Riboflavin 15 %
Niacin 10 %
Vitamin B6 20 %
Folate 60 %
Phosphorus 30 %
Magnesium 30 %
Zinc 15 %
Copper 20 %
Manganese 80 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mini GH LOGO

Have trifle bowl—will impress. This gorgeous salad with layers of red, yellow and green vegetables will leave your guests wide-eyed and wowed before the serving spoon hits the bowl. Protein-packed quinoa makes this a well-balanced, meatless meal, tossed with ginger-apple dressing for extra taste and tang.

Ingredients

  • 1 cup uncooked quinoa 
  • 2 cups vegetable stock 
  • 1 cup red bell pepper, seeded, cut into thin strips 
  • 1 cup yellow bell pepper, seeded, cut into thin strips 
  • 1 cup thinly sliced carrots, divided 
  • 1 cup frozen shelled edamame, thawed 
  • 1/2 cup chopped fresh parsley 
  • 1 package (5 oz.) DOLE® 50/50 Salad Blend 
  • Ginger-Apple Dressing (recipe below)

Directions

  1. Cook quinoa in vegetable stock according to package instructions.  Once cooked, remove from heat.
  2. Set 1 tablespoon of carrots aside to toss later with salad blend. Using a 6- to 8-inch tall trifle bowl or straight-sided glass bowl, begin layering ingredients, starting with quinoa.  Continue by layering bell peppers, remaining carrots and edamame.  Season each layer with salt and pepper as desired.
  3. Lightly toss salad blend with reserved 1 tablespoon carrots and 1/3 dressing; neatly place on top.  Serve the remaining Ginger-Apple Dressing on the side.

Ginger-Apple Dressing: Combine 1/2 cup orange juice, 1/4 cup apple juice, 1 tablespoon apple cider vinegar, 1 tablespoon finely chopped fresh ginger and 1 teaspoon lime juice in a small jar with a secure lid. Shake well; season to taste with salt and fresh ground pepper. Refrigerate any unused dressing. Makes about 3/4 cup.

Tip: Barley or basmati rice works just as well in place of quinoa. Use pre-cooked, frozen edamame to save a little extra time, and fresh-squeezed juice from a lemon for a little extra brightness.

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Seven Layer Vegetable and Quinoa Salad Mini GH LOGO Have trifle bowl—will impress. This gorgeous salad with layers of red, yellow and green vegetables will leave your guests wide-eyed and wowed before the serving spoon hits the bowl. Protein-packed quinoa makes this a well-balanced, meatless meal, tossed with ginger-apple dressing for extra taste and tang. Prep Time:40 minutes Cook time:40 minutes Serves: 4
Nutrition facts: 250 Calories, 4.5 grams fat
Ingredients: 1 cup uncooked quinoa , 2 cups vegetable stock , 1 cup red bell pepper, seeded, cut into thin strips , 1 cup yellow bell pepper, seeded, cut into thin strips , 1 cup thinly sliced carrots, divided , 1 cup frozen shelled edamame, thawed , 1/2 cup chopped fresh parsley , 1 package (5 oz.) DOLE® 50/50 Salad Blend , Ginger-Apple Dressing (recipe below), Directions:Cook quinoa in vegetable stock according to package instructions.  Once cooked, remove from heat.
Set 1 tablespoon of carrots aside to toss later with salad blend. Using a 6- to 8-inch tall trifle bowl or straight-sided glass bowl, begin layering ingredients, starting with quinoa.  Continue by layering bell peppers, remaining carrots and edamame.  Season each layer with salt and pepper as desired.
Lightly toss salad blend with reserved 1 tablespoon carrots and 1/3 dressing; neatly place on top.  Serve the remaining Ginger-Apple Dressing on the side.

Ginger-Apple Dressing: Combine 1/2 cup orange juice, 1/4 cup apple juice, 1 tablespoon apple cider vinegar, 1 tablespoon finely chopped fresh ginger and 1 teaspoon lime juice in a small jar with a secure lid. Shake well; season to taste with salt and fresh ground pepper. Refrigerate any unused dressing. Makes about 3/4 cup.

Tip: Barley or basmati rice works just as well in place of quinoa. Use pre-cooked, frozen edamame to save a little extra time, and fresh-squeezed juice from a lemon for a little extra brightness.