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!
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!