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Experience a burst of flavor straight from nature's bounty with our Quinoa Salad Bowl Recipe! This vibrant dish is not only full of colors but also a celebration of wholesome, nutritious ingredients that come together in perfect harmony. tied together with our flavorful oil and vinegar dressing. Now, let's talk ingredients. We've got quinoa, the versatile grain that's a nutritional powerhouse; garbanzo beans for a boost of protein and fiber; sweet potatoes, pistachio nuts for a delightful crunch; and a colorful medley of blueberries, blackberries, and mango. We added a little peppery arugula and lightly tossed in that divine dressing. This salad is a true celebration of flavors and textures. So grab your fork and let's dig in! __↓↓↓ GET THE RECIPE ↓↓↓__ Like my content? Support my channel by buying me a cup of tea! Here Are My Most Popular Recipes To Try: How To Make Golden Milk: Ward Off Colds & Flu With TURMERIC Tea: Oven Fried Chicken That Tastes Deep Fried: How To Make Eggplant Taste Like Fried: How To Cook Bacon In A Pan Perfectly: The Best Tuna Melt Sandwich Recipe On Sourdough Bread: Follow Rockin Robin On Social Media: Visit my website: My Free Newsletter: Connect with me on FACEBOOK: TWITTER: Pinterest: Instagram: Amazon Store for Rockin Robin Cooks Kitchen Tools I Like: ▶︎ Tortilla Warmer ▶︎ Lodge cast iron 12 inch pan ▶︎ Global 8 inch Chef Knife ▶︎ Baking Sheet Tray ▶︎ Wooden Spoons ▶︎ Vitamix 5200 ▶︎ Cooling Racks ▶︎ Arrowroot Powder ▶︎ Instant Read Thermometer ▶︎ Taco Holders Quinoa Salad Bowl Recipe Ingredients: Dressing: ⅓ cup olive oil ⅓ cup Apple cider vinegar 1 tsp. Dried basil ½ tsp. Garlic powder 1 - 2 tsp. Honey ¼ tsp. Salt, to taste ¼ tsp. Pepper 1 cup quinoa, dry 1 can garbanzo beans, drained and rinsed 1 medium sweet potato ⅓ cup pistachio nuts ½ cup blueberries, organic ½ cup blackberries, organic 1 mango, cut into bite-size chunks 2 - 3 cups arugula, organic Directions: Pour the quinoa into a strainer and rinse under cold water for 15 seconds. Drain and place in a 2 quart saucepan and add 2 cups of water or as per the directions. Bring to a boil and lower the temperature to a simmer and cover for 15 to 20 minutes. When all the liquid is cooked out, turn off the heat and fluff up the quinoa. Let it cool before using. Rinse and poke holes into the sweet potato prior to cooking it in the microwave. Cook on high for 3 minute increments until the potato is fork tender. Let the potato cool and then peel and cut into chunks. To make the dressing: place all the dressing ingredients into a blender and blend for 30 seconds. Pour into a jar and set aside. Place the quinoa, sweet potato, garbanzo beans, mango, arugula, pistachios, blackberries, and blueberries. Toss so everything is equally distributed. Then add a few tablespoons of dressing depending on the size of your salad. Toss one last time until everything is evenly coated and serve. Thanks for watching and sharing! Rockin Robin P.S. Please help me spread the word about my channel. It's as simple as copying and pasting this link into social media: Disclaimer: This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin #RockinRobinCooks #quinoasalad #quinoarecipes
