I love the bright, bold beautiful colours in this Rainbow Quinoa with Orange Vinaigrette. The orange vinaigrette is really (!) delicious and, of course, can be used on any salad and stir fry or drizzled on fish.
I also love the fact that this dish can be made quickly, you can substitute veggies you have on hand and enhance the seasonings to suit your taste. For example, I increase the orange zest for more orange intensity (my fave). The silky avocado is a nice contrast to the slight bite of the quinoa and peppers.
This dish works equally well as a side or as a full hearty meal when you add fish (I use herbed rainbow trout or salmon), chicken, beef, pork or tofu. As a time saver, you can use leftovers on hand or a store-bought rotisserie chicken cut up.
If you make the stir fry ahead of time, you can serve it cold (perfect as a summer salad), bring it to room temperature or rewarm it for a couple of minutes in the microwave. Just make sure the avocados are well coated in orange or lemon juice so they don’t turn brown (if reheating, you may want to add them afterwards).
I suggest you make extra Rainbow Quinoa because you will likely want leftovers for lunch.