🥗 A Happy Summer Bowl: Rainbow Quinoa Salad 🌈

When the sun’s out, we crave food that feels good — fresh, crunchy, colourful, and full of goodness. That’s why this week, we’re sharing our Rainbow Quinoa Salad: a vibrant bowl packed with local veg, creamy avocado, nutty seeds, and a zingy homemade dressing.

It’s one of those “throw it together and feel better instantly” kind of meals. Perfect for a garden lunch, beach picnic, or a quick fridge raid when the weather’s too nice to cook.

🌿 What’s in it?

This bowl has it all:
✅ Protein-packed quinoa
✅ Creamy avocado
✅ Crunchy carrots
✅ Earthy beetroot
✅ Fresh leaves from Pembrokeshire farms
✅ A sprinkle of sunflower and pumpkin seeds for crunch

We top it all off with a simple lemon and olive oil dressing — light, zesty, and just sweet enough to keep you coming back for more.

🧺 Local, Lovely & Loaded with Colour

At Nibble & Root, we’re all about celebrating local produce. This salad makes the most of what’s in season right now — which means fewer food miles and more flavour.

It’s proof that eating the rainbow isn’t just good for you — it’s good for your taste buds too.

💡 Try This:

• Add feta or grilled halloumi if you fancy a salty kick
• Serve it in a wrap for a lunch-on-the-go
• Pair it with a cold lemonade and a sunny spot — you’ve earned it.

🥗 Rainbow Quinoa Salad with Avocado, Beetroot & Seeds

Serves 2

🛒 Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 avocado, diced
• 1 small raw beetroot, peeled and julienned
• 1 small carrot, julienned
• 1 handful baby spinach
• 1 handful mixed salad leaves (e.g. red leaf, romaine, rocket)
• 2 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• A handful of snap peas, sliced lengthways (optional)

🥄 Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice (or apple cider vinegar)
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey
• Salt and pepper to taste

🥣 Method:

1. Cook the quinoa according to packet instructions. Let it cool.
2. Prepare the vegetables: Julienne the beetroot and carrot. Dice the avocado. Rinse and dry the greens.
3. In a large mixing bowl, toss together the spinach, mixed leaves, carrot, beetroot, avocado, and snap peas.
4. Add the cooled quinoa and gently combine.
5. Whisk together the dressing ingredients in a small bowl.
6. Drizzle the dressing over the salad and toss lightly to coat.
7. Top with seeds just before serving for extra crunch.

🌿 Tips:

• Add crumbled feta or grilled halloumi for extra protein.
• Swap quinoa for bulgur wheat or couscous if preferred.
• Store dressing separately if prepping ahead.

So grab a fork, soak up the sun, and tuck into a bowl full of colour, crunch, and Pembrokeshire-grown goodness — because summer tastes better fresh. 🌞