Rainbow Quinoa Salad

• In a large bowl, combine cooked quinoa with all the diced vegetables and corn.
• Drizzle with olive oil and lemon juice, and season with salt and pepper.
• Toss to combine and garnish with parsley before serving.

• 15 minutes
• Servings: 4

Vitamins:

• Vitamin A (from red bell pepper): ~500 IU
• Vitamin C (from bell pepper and tomatoes): ~60 mg

Minerals:

• Calcium (from quinoa): ~30 mg
• Iron (from quinoa): ~2 mg
• Potassium (from quinoa and vegetables): ~400 mg
• Calories: 220 kcal
• Protein: 6.5 g
• Fat: 8 g
• Carbohydrates: 32 g
• Sodium: 150 mg