Juggling family duties when a new born comes along, can have its challenges. Time to prepare a well balanced meal full of the right nutrition and meeting every individual’s requirements is one of the challenges on the top of my list.

I am fortunate enough to be able to direct my partner in the kitchen. This quinoa rainbow salad is full of lots of nutrition & vitamins. The best part about it is everyone loves it! I think a lot of that has to do with the different shape and texture to the salad.

This frees me up to nurture the baby and my partner feels value in helping out. Miss 6 3/4 will often ‘assist’ her Dad. We have all had quality parent & child time in addition to preparing a satisfying meal for the family.

Quinoa rainbow salad

1 head of iceberg lettuce, 1/4 then broken into pieces

1 head Spinach, sliced

1/2 punnet Radish sprouts

1 red onion rings, thinly sliced

1/2 cucumber slices – peeled & seeded

1 punnet cherry tomatoes – halved

1 Broccoli – florets, steamed

1/2 cup cranberries

1/2 cup roasted almonds

12 stuffed olives, sliced

1 cup cooked Quinoa


1 T Pesto

1 1/2 T Olive Oil

1 1/2 T Lemon juice

Blend together, drizzle over salad then toss! I often use roast chicken left over from the night before to make this meal protein-rich.

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Cassandra and her partner Rick live in the sunny Hawkes Bay, with their two beautiful girls. She has a passion for good food and has worked with many top chefs in a range of food roles. Cassandra loves creating great food for her family and friends and also loves to share this love with others.

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