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Rainbow Quinoa Salad
5 from 45 votes

Rainbow Quinoa Salad

Rainbow Quinoa Salad combines cooked quinoa with a variety of fresh vegetables including Roma tomatoes, carrots, red bell pepper, green onion, cucumber, red onion, corn, and chickpeas. The salad is dressed with a lemon vinaigrette made from lemon juice, avocado oil, apple cider vinegar, garlic, oregano, salt, pepper, and optional parsley. The quinoa provides a fluffy, nutty base which pairs with the crunchy and colorful vegetables for a balanced texture and fresh flavor.

Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 8 servings
Calories: 165 kcal
Course: Side Dish, Salad
Cuisine: American, Vegetarian

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

    Cup of Yum
  1. 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.
  2. Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
  3. While the quinoa cooks, chop all your veggies and make the dressing.
  4. 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.
  5. 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.
  6. Combine cooled quinoa with veggies, chickpeas, and dressing. Mix well.
  7. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 165

% 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.