Rainbow Quinoa Layered Salad

Next time you’re invited to a summer party, make this Rainbow Quinoa Layered Salad - I guarantee you will get invited back. Not only is this layered tumbler salad beautiful and a total show stopper at the door, but you can also make it ahead of time and transport it easily!

Course Main Course, Salad

Cuisine Asian Fusion

Keyword 20 minute meal, 30 minute meals, canister meal, dairy free, gluten free, party dish, plant based, quick and easy, show stopper

Prep Time 20

Total Time 20

Servings servings

Calories 304kcal

Author Jackie Akerberg

Equipment

Ingredients

1½ cups quinoa cooked and cooled
2 cups shelled edamame
½ large red cabbage shredded
3 Persian cucumbers chopped
2 large carrots grated
½ bunch cilantro chopped
1 cup sliced almonds
3 tbsp maple syrup
¼ cup rice vinegar
2 tbsp coconut aminos or tamari
2 tbsp roasted tahini
½ tsp garlic powder
½ tsp ground ginger
1 tbsp sriracha
water if desired, to thin

Instructions

Mix all ingredients for the dressing and season to taste. Carefully pour in the bottom of the canister. Layer the remaining ingredients in the order listed and refrigerate until serving, up to 48 hours ahead of time. Flip upside down into a serving bowl and enjoy!

Notes

Order your canister here

Nutrition