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Seven Layer Vegetable and Quinoa Salad

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.

40 Minutes Total time 40 Minutes Prep time 250 Calories 4 Servings



  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.

Tips & tricks

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.

Vegetarian Sides Salads

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