Super Rainbow Salad Recipe

This is a guest post from my brilliant and super-inspiring friend, Jessica Brookes and her collaborators at The Shanti Space, Laura McBride and chef, Flora Nichol. 
Rainbow Salad Recipe


It began in early 2012 among the Himalayan backdrop of Parvati Valley, India. A group of nature lovers united together to create a space for relaxation and wellbeing at a music festival to raise awareness of the importance of conservation and donations to support programs in the village.

We did it for consciousness. We did it for love.


The Shanti Space creates spaces for ‘shanti’ (Sanskrit for peace) with the belief that peace in our outside world starts from within.


From hammocks in the Andalusian hills to thin airs of the Himalayan mountains; we take you in to spaces where you can tune in, reflect and rejuvenate.

The Shanti Space provides a range of services including retreats, yoga workshops, creative coaching, meditation & invigoration workshops, health & wellbeing,  massage & beauty, energy & sound healing.


SUPER RAINBOW SALAD by Flora Nichol (serves 2)

This rainbow salad contains a wonderful selection of flavours locked into the ingredients – bursts of citrus flavor in the onions, sharp peppery rocket, crunchy salted super nuts and a soothing sweet dressing.

Whenever it comes to making fresh salads, don’t get hung up on the ingredients or the quantities. Be inspired by what you find at your local market or in your cupboards.


  • 1 small Red Onion, very finely sliced
  • Juice of 1 Lime
  • Half a cup Red Quinoa
  • One cup Water
  • 1 Carrot, julienned
  • 1 Red Pepper, chopped finely
  • 1 tbsp Pumpkin Seeds
  • 1 tbsp Sunflower Seeds
  • splash of Soy Sauce
  • 1 tbsp Chia Seeds (optional)
  • 4 handfuls of Rocket or Baby Spinach

Other colours of the rainbow – Edamame beans, Fresh Sweetcorn, Orange or Yellow Peppers, Fresh Chilli.

for the dressing

  • 1 clove Garlic, crushed with a pinch of sea salt
  • 1 tbsp Honey (local or acacia)
  • 1 tbsp Lime Juice
  • 3 tbsp Grapeseed Oil
  • 1 tbsp Red wine vinegar
  • 1 Pomegranate
  • Handful of Parsley finely chopped
  • Salt & freshly ground black pepper, to taste

The Super Salad

  1. First place the finely sliced onion in with the lime juice, and allow to soak in a bowl while you prepare the rest of the ingredients. I’ve never been a huge fan of raw onions but I love the colour, so preparing them in this way locks a beautiful burst of lime flavour into each slice.
  2. Wash the red quinoa in running water for two minutes, drain well and place in a saucepan (that has a lid) and cook until all the excess water has evaporated, then add 1 cup of water, put the lid on the pan and bring to the boil, simmer on a very low heat for 15 minutes, then allow to sit for a further 5 minutes.
  3. Place the sunflower and pumpkin seeds in a small frying pan and heat for approx. 5 minutes on a medium/high heat tossing now and again until the pumpkin seeds begin to pop. Then add a good splash of soya sauce and stir well. The soya sauce should become a sticky coating on the seeds. Places to one side and allow to cool.


  1. Next for the fun part – take the kernels out of a pomegranate by slicing the pomegranate horizontally, then over a large bowl, whack the tops with a rolling pin until all the kernels fall out. Also, if you are wearing white you might be lucky enough to get a wonderful Pomegranate-Pollock-esque design on your frock.
  2. Then add all the ingredients to the bowl and whisk well.

All together now!

  1. Finally… in a large bowl combine the quinoa, onion, carrot, pepper, seeds and mix thoroughly with your dressing. At the last minute, add the rocket.

Rainbow Salad with Feta Recipe

Serving suggestion

Rainbow Salad, Sourdough & Feta

I love to eat this salad with freshly baked Sourdough and a medium/soft feta or goats cheese. Sometimes I combine parsley with garlic and salt and oil, and roll the squares of cheese in the mixture.


Inside Out Yoga Retreat


The retreat we’re (Jessica, Laura and Flora) collaborating on is Inside Out – a food, yoga & sound therapy retreat in Spain. With a macrobiotic approach to food and elemental yoga.
This five-day elemental food, sound and yoga therapy retreat will gently nourish your body, stimulate your senses and lift your spirits as we connect with the surroundings and engage with natures elements; Earth, water, fire, air, and space.

With simplicity and movement, we invite you to this long weekend workshop to tune in from the inside out.

As a special gift to Rosalilium readers we would love to offer you a very exclusive and generous 20% discount! Just get in touch and we’ll arrange the discount.

Check out the details of the Inside Out retreat here.

Thanks for having us and hope you enjoy your Rainbow Salad!