Rainbow Quinoa Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
8 servings
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Calories
165 kcal
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Cuisine
American, Vegetarian
Rainbow Quinoa Salad
Description
Rainbow Quinoa Salad features cooked quinoa that is lightly toasted before boiling to enhance its nutty flavor. The quinoa is allowed to fluff and cool before mixing with an assortment of fresh vegetables such as Roma tomatoes, shredded carrots, bell pepper, green onion, cucumber, red onion, steamed corn, and chickpeas. The dressing is a lemon vinaigrette crafted from fresh lemon juice, avocado oil, apple cider vinegar, fresh garlic, dried oregano, salt, and pepper, with optional fresh parsley to brighten the flavor. The result is a vibrant, nutty, and crisp salad that works well as a light meal or side dish.
The salad offers a variety of textures, from the fluffy quinoa to the crunchy vegetables and creamy chickpeas, making it suitable for packed lunches or gatherings. The lemon vinaigrette provides a tangy, herbaceous note that complements the vegetables and grains without overpowering them. This salad can be adapted with extra vegetables and is suitable for preparing ahead of time as the flavors meld well once combined.
The recipe yields approximately 8 cups of salad. Nutrition estimates are based on 1 cup servings. Adjust seasoning and ingredients as desired.
Ingredients
- 1 cup quinoa dry
- 1.5 cups water
- salt to taste
- black pepper to taste
- 2 Roma tomato
- 2 carrot or 1/2-3/4 cup shredded carrots
- 1 red bell pepper
- 1 talk green onion
- ½ cucumber English (hothouse) variety
- 1/4-1/3 cup onion red, finely chopped
- 1 cup corn (steamed from frozen)
- 1 can chickpeas (14.5 oz) drained and rinsed
LEMON VINAIGRETTE DRESSING
- 1.5 lemon freshly juiced, plural
- ¼ cup avocado oil (or light olive oil)
- 2 tsp apple cider vinegar (or red wine vinegar)
- 1 tsp garlic from approx. 2 cloves, fresh, minced
- ½ tsp dried oregano leaves
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup parsley optional but tasty!, fresh chopped
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
- While the quinoa cooks, chop all your veggies and make the dressing.
- To make the lemon dressing, whisk together all the ingredients in a small bowl or add to a mason jar (with a tight fitting lid) and shake well. Feel free to adjust ingredients to taste.
- Now let's prep those veggies!!! Peel carrots and shred via julienne peeler or box grater or use pre-shredded carrots. Chop into small pieces. Peel cucumber and dice. Chop bell pepper, green onion, red onion, and tomatoes. Drain and rinse canned chickpeas and prep/steam corn if needed.
- Combine cooled quinoa with veggies, chickpeas, and dressing. Mix well.
- You can enjoy this salad right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when your'e ready. The dressing will soak into the salad and amplify the flavor even more. So good!
Notes
- This recipe yields about 8 cups, suitable for multiple servings or gatherings.
- To enhance the nutty flavor of quinoa, lightly toasting it before cooking is recommended but optional.
- Adjust the lemon vinaigrette to taste, increasing or decreasing acid and seasoning as preferred.
- The salad can be prepared ahead and stores well, making it a good option for meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 163mg | 7% |
| Potassium | 310mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3335IU | 67% |
| Vitamin C | 37mg | 41% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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