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The answer should be anytime really! Let’s get real it’s just too perfect but summer is the season for gatherings, barbecues, and picnics. When you’re invited to a summer party, it’s essential to bring a dish that not only tastes delicious but also looks impressive! That’s where the Layered Rainbow Quinoa Salad comes in – a show-stopper at any event!
This vibrant and colorful salad not only tastes amazing, but it also has a stunning presentation that will have everyone at the party asking for the recipe. The best part? You can make it ahead of time and easily transport it in a canister, making it a convenient and hassle-free dish to bring to any summer gathering.
The quinoa gets to marinate in a delightful mix of maple syrup, rice vinegar, coconut aminos (or tamari), roasted tahini, garlic powder, ground ginger, and a touch of sriracha for some heat. The rest of the ingredients, such as shelled edamame, shredded red cabbage, chopped Persian cucumbers, grated carrots, cilantro, and sliced almonds, stay perfectly fresh and crisp, providing a delightful contrast in textures.
Just mix all the dressing ingredients and pour them into the bottom of a canister. Then, layer the remaining ingredients in the order listed, and refrigerate until serving. The dressing will infuse the quinoa with flavor, while the vibrant vegetables maintain their crunchiness.
When it’s time to serve, simply flip the canister upside down into a serving bowl, and you have a visually stunning salad that tastes as good as it looks. Your friends and family will be amazed by the colorful layers and mouthwatering flavors.
So, the next time you’re invited to a summer party, don’t hesitate to make this Layered Rainbow Quinoa Salad. It’s a true crowd-pleaser that will earn you an invitation back to any event you attend!
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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