It’s Saint Patrick’s Day, a great day to taste the rainbow! This salad is fun to make, beautiful to look at, chalk full of healthy nutrients, and magically delicious. You can play with your food like me and make it into a rainbow as shown here, or you can just serve it as a traditional bliss bowl, with quinoa at the bottom and veggies tossed with the dressing on top. It’s pretty uncanny how much the maple-mustard dressing resembles a pot of gold isn’t it? I made the fluffy quinoa clouds by just piling up little tablespoons of cooked quinoa, but you could also make this dish completely raw and use cauliflower florets for clouds.
Rainbow Bliss Bowl
1 cup of cooked quinoa (or raw cauliflower florets)
10 cherry tomatoes, sliced in half
1/2 cup shredded carrot
1/2 yellow bell pepper, sliced thinly
1 small avocado, sliced thinly
2 tbs roughly chopped cilantro
2tbs roughly chopped parsley
1/2 cup purple kale, sliced thinly
1/2 cup purple cabbage, thinly sliced
3 Tbs maple syrup
3 tbs stone ground mustard
Start by scooping little spoonfuls of your quinoa into a pile to form the clouds, then arrange your veggies in neat rows across the plate. In a small bowl, mix together the maple syrup and mustard to make the dressing. After marveling at your lovely creation, pour the dressing evenly over the veggies and dig in. Enjoy with a big mug of green beer. Cheers!