Rainbow Nourishing Quinoa Salad with Red & White Veggies

A vibrant, nutrient-packed quinoa salad featuring 5 colors, including red and white ingredients, designed to support women's well-being during their menstrual phase with iron-rich and anti-inflammatory foods.

Steps

1. Cook quinoa according to package instructions and let it cool. 2. In a bowl, combine diced red bell pepper, chopped cauliflower, shredded purple cabbage, sliced carrots, and spinach leaves. 3. Add the cooled quinoa to the vegetable mixture. 4. Drizzle olive oil and lemon juice over the salad. 5. Toss gently to combine all ingredients. 6. Sprinkle crumbled feta cheese, pomegranate seeds, and chopped parsley on top. 7. Season with salt and pepper to taste. 8. Serve immediately or chill for 15 minutes to allow flavors to meld.

1/3 cup cooked quinoa 1/4 cup diced red bell pepper 1/4 cup chopped white cauliflower florets 1/4 cup shredded purple cabbage 1/4 cup sliced orange carrots 1/4 cup fresh spinach leaves (green) 2 tbsp crumbled feta cheese (white) 1 tbsp pomegranate seeds (red) 1 tsp olive oil 1 tsp lemon juice Salt and pepper to taste 1 tbsp chopped fresh parsley