Rainbow Quinoa Salad


  • 1/2 cup quinoa, cooked
  • 1/2 cup grape tomatoes, halved
  • 1 carrot, grated
  • 1/2 yellow bell pepper, diced
  • 1 cup mixed baby greens
  • 1/4 red cabbage, shredded
  • 2 tablespoon hummus
  • 2 lemon wedges, for topping


  1. Add the cooked quinoa to the bottom of a meal prep container to form an even layer.
  2. In lines covering the quinoa, add the tomatoes, carrot, bell pepper, mixed baby greens, and red cabbage.
  3. Top with the hummus and a squeeze of lime.