Rainbow Quinoa Salad

Whenever I think of a refreshing and vibrant meal, I instantly picture Rainbow Quinoa Salad. This dish takes me back to those sunny afternoons spent at the park, sharing laughter and good food with friends. The colors of the rainbow in this salad don’t just make it a feast for the eyes; they offer a medley of flavors and textures that brighten up any table. I love how easy it is to whip up and how it can be a satisfying main course or a delightful side. Plus, with the zesty lemon dressing, every bite is bursting with freshness. It’s one of those recipes that just makes you feel good! I remember the first time I made it; I was amazed at how quickly it came together, and the vibrant colors were a hit at dinner. If you’re looking for a dish that’s not only healthy but also visually appealing, you can’t go wrong with Rainbow Quinoa Salad. It’s perfect for gatherings, quick lunches, or even a light dinner. Trust me; once you try it, you’ll find yourself making it again and again.

Recipe Ingredients for Rainbow Quinoa Salad

The ingredients for Rainbow Quinoa Salad work harmoniously to create a vibrant and nourishing dish. Each element contributes essential nutrients, colors, and flavors that make this salad stand out. From the protein-packed quinoa to the crisp vegetables, this salad is a true celebration of health and taste.

• 4 tablespoons lemon juice – This adds a bright, zesty flavor that elevates the entire salad.
• 4 tablespoons olive oil – A healthy fat that brings richness and depth to the dressing.
• 1/2 teaspoon kosher salt – Enhances the natural flavors of the ingredients.
• Fresh black pepper, to taste – Adds a subtle kick of spice.
• 4 cups cooked quinoa, from about 1 1/3 cups – The base of the salad, providing protein and texture.
• 1 cup shredded brussels sprouts – Adds crunch and a slightly nutty flavor.
• 1 cup shredded red cabbage – Brings a beautiful color and packs in nutrients.
• 1 cup shredded or thin sliced carrots – Adds sweetness and a lovely orange hue.
• 1 cup yellow bell peppers – Bright and sweet, these add color and flavor.
• 1 cup diced mini cucumbers – Provides a refreshing crunch.
• 1 cup halved cherry tomatoes – Juicy and sweet, these are the perfect finishing touch.

Preparation Steps for Rainbow Quinoa Salad

Preparing the Rainbow Quinoa Salad is a breeze. I love how quickly you can throw everything together and create a beautiful, delicious dish. Follow these steps for a perfect salad that will impress.

1. Start by cooking the quinoa. Rinse 1 1/3 cups of quinoa under cold water to remove any bitterness. In a medium pot, combine the rinsed quinoa with 2 2/3 cups of water. Bring it to a boil over medium-high heat. Once boiling, lower the heat, cover, and let it simmer for about 15 minutes until the water has been absorbed and the quinoa is fluffy. You want it to be tender but not mushy.
2. While the quinoa is cooking, prepare the dressing. In a small bowl, combine 4 tablespoons of lemon juice, 4 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and a few cracks of fresh black pepper. Whisk it all together until well combined. The flavors should be bright and zesty, perfect for drizzling over the salad.
3. Once the quinoa is done, fluff it with a fork and let it cool slightly. You want it to be warm, but not hot, as this will help the salad maintain its freshness.
4. In a large serving bowl, add 1 cup of the cooked quinoa. This is the base of your salad and will soak up all the delicious flavors.
5. Now it’s time to layer in the veggies! Start by adding 1 cup of shredded brussels sprouts on one side, followed by 1 cup of shredded red cabbage next to it.
6. Next, add 1 cup of shredded or thinly sliced carrots. The sweetness of the carrots will contrast nicely with the other vegetables.
7. Follow that with 1 cup of diced mini cucumbers for a refreshing crunch, and finish with 1 cup of halved cherry tomatoes.
8. Finally, pour the dressing over the salad, ensuring that every vegetable is coated. Gently toss the salad with a spatula or tongs until everything is evenly mixed.
9. Adjust the seasoning with additional salt and pepper if needed. Taste a bite to see if it needs a little more zing from the lemon or a pinch more salt. This is your salad, so make it perfect to your liking!
10. Serve immediately or refrigerate for a little while to let the flavors meld together. I find that it tastes even better after sitting for a bit!

Ways to Adapt This Recipe

The beauty of Rainbow Quinoa Salad lies in its versatility. Here are some fun ways to adapt this recipe to your taste and dietary needs:

• Incorporate Protein: Add your choice of protein like chickpeas or black beans for an extra filling meal.
• Herb Infusion: Enhance the flavor by adding fresh herbs such as parsley, cilantro, or mint.
• Greens Swap: Use other greens like spinach or kale instead of cabbage for a different texture.
• Flavor Boost: Consider adding a dash of hot sauce or a sprinkle of feta for a tangy twist.
• Extra Crunch: Toss in some nuts or seeds like sunflower seeds or walnuts for added crunch and nutrition.

How to Enjoy Rainbow Quinoa Salad

Serving Rainbow Quinoa Salad can be as creative as the salad itself! Here are some delightful ways to enjoy it:

• As a Light Lunch: Serve a generous scoop of this salad for a satisfying midday meal.
• Picnic Essential: This salad travels well, making it an ideal choice for potlucks or picnics.
• Side Dish: Pair it with grilled chicken or fish for a balanced dinner.
• Seasonal Serving: Perfect for summer BBQs or fall gatherings, it adds a refreshing touch to any occasion.
• Meal Prep: Store individual servings in containers for quick grab-and-go lunches.
• Storage: Keep leftovers in an airtight container in the fridge; it lasts a few days and tastes even better!

FAQ

Conclusion

The Rainbow Quinoa Salad stands out as a vibrant, healthy, and incredibly versatile dish that everyone will enjoy. Not only is it packed with nutrients, but it’s also easy to make and customize to your liking. I encourage you to try it out, whether for a sunny picnic or a cozy family dinner. You won’t be disappointed!

Rainbow Quinoa Salad

The ultimate vibrant dish that’s both nourishing and satisfying! Rainbow Quinoa Salad combines colorful vegetables with protein-packed quinoa, all drizzled with a zesty lemon dressing. This easy weeknight dinner is perfect for meal prep or gatherings. Try it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salads

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Cutting Board
• Chef's Knife
• Whisk

Ingredients

  

• 4 tablespoons lemon juice
• 4 tablespoons olive oil
• 1/2 teaspoon kosher salt
• to taste fresh black pepper
• 4 cups cooked quinoa from about 1 1/3 cups
• 1 cup shredded brussels sprouts
• 1 cup shredded red cabbage
• 1 cup shredded or thin sliced carrots
• 1 cup yellow bell peppers
• 1 cup diced mini cucumbers
• 1 cup halved cherry tomatoes

Instructions

 

• Start by cooking the quinoa. Rinse 1 1/3 cups of quinoa under cold water to remove any bitterness. In a medium pot, combine the rinsed quinoa with 2 2/3 cups of water. Bring it to a boil over medium-high heat. Once boiling, lower the heat, cover, and let it simmer for about 15 minutes until the water has been absorbed and the quinoa is fluffy. You want it to be tender but not mushy.
• While the quinoa is cooking, prepare the dressing. In a small bowl, combine 4 tablespoons of lemon juice, 4 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and a few cracks of fresh black pepper. Whisk it all together until well combined. The flavors should be bright and zesty, perfect for drizzling over the salad.
• Once the quinoa is done, fluff it with a fork and let it cool slightly. You want it to be warm, but not hot, as this will help the salad maintain its freshness.
• In a large serving bowl, add 1 cup of the cooked quinoa. This is the base of your salad and will soak up all the delicious flavors.
• Now it’s time to layer in the veggies! Start by adding 1 cup of shredded brussels sprouts on one side, followed by 1 cup of shredded red cabbage next to it.
• Next, add 1 cup of shredded or thinly sliced carrots. The sweetness of the carrots will contrast nicely with the other vegetables.
• Follow that with 1 cup of diced mini cucumbers for a refreshing crunch, and finish with 1 cup of halved cherry tomatoes.
• Finally, pour the dressing over the salad, ensuring that every vegetable is coated. Gently toss the salad with a spatula or tongs until everything is evenly mixed.
• Adjust the seasoning with additional salt and pepper if needed. Taste a bite to see if it needs a little more zing from the lemon or a pinch more salt. This is your salad, so make it perfect to your liking!
• Serve immediately or refrigerate for a little while to let the flavors meld together. I find that it tastes even better after sitting for a bit!

Notes

• Quinoa Rinsing: Always rinse quinoa before cooking. This removes saponins, which can give a bitter taste.
• Cooking Ratio: The standard ratio for cooking quinoa is 2 parts water to 1 part quinoa. This ensures perfect texture.
• Dressing Addition: Adding the dressing just before serving helps keep the veggies crisp. If you’re meal prepping, keep it separate.
• Color Variations: Feel free to mix and match vegetables based on what’s available or in season. Each will contribute unique flavors!
• Storage Tips: Store leftovers in an airtight container in the fridge for up to three days. The flavors will develop even more!

Keyword easy salad recipes, healthy salads, Rainbow Quinoa Salad, vegetarian meals