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Fresh Rainbow Quinoa Salad

fresh rainbow quinoa salad - featured image
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A quick, easy, and colorful quinoa salad packed with fresh veggies and a zesty lemon dressing, perfect for healthy meal prep and satisfying lunches or dinners.

Ingredients

Scale
  • 1 cup (170g) tri-color quinoa, rinsed
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 red bell pepper, diced
  • 1 cup (100g) shredded purple cabbage
  • 1/2 cup (50g) shredded carrots
  • 1/4 cup (15g) finely chopped fresh parsley
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins:
  • 1/2 cup (75g) cooked chickpeas
  • 1/4 cup (30g) toasted pumpkin seeds or chopped nuts
  • 1 avocado, diced (add just before serving)

Instructions

  1. Rinse quinoa under cold water for about 30 seconds using a fine-mesh sieve to remove bitterness.
  2. Toast quinoa in a dry medium saucepan over medium heat for 2-3 minutes, stirring frequently until nutty aroma develops.
  3. Add 2 cups (480ml) water and a pinch of salt to the toasted quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  4. Remove from heat and let quinoa steam covered for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
  5. While quinoa cooks, prepare vegetables: halve cherry tomatoes, dice cucumber and red bell pepper, shred purple cabbage and carrots, and finely chop parsley. Add all to the cooled quinoa.
  6. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Adjust seasoning to taste.
  7. Pour dressing over quinoa and vegetables. Toss gently to coat evenly.
  8. If using, stir in cooked chickpeas and toasted pumpkin seeds or nuts.
  9. Cover and refrigerate salad for at least 30 minutes to let flavors meld.
  10. Before serving, fold in diced avocado if desired. Serve chilled or at room temperature.

Notes

Toast quinoa before cooking for nuttier flavor. Rinse quinoa well to remove bitterness. Cool quinoa completely before mixing to keep salad crisp. Adjust dressing acidity and seasoning to taste. Add avocado just before serving to avoid browning. Salad holds well in fridge up to 4 days; refresh with olive oil or lemon juice if dry.

Nutrition

Keywords: quinoa salad, healthy meal prep, rainbow salad, vegetarian, vegan, gluten-free, easy salad, fresh veggies, lemon dressing

Find it online: https://bouncybowl.com/fresh-rainbow-quinoa-salad-recipe-easy-healthy-meal-prep-ideas/