Vegan, gluten-free, and totally delicious, this meal-prep friendly Rainbow Quinoa Salad is ready to rock your plate!
I’m not sure I’ll ever tire of quinoa salads in the summertime.
They’re so easy to customize with whatever vegetables you have on hand that very moment as well as a bevy of mix-ins.
I love adding everything from chopped spinach or kale to crumbled feta cheese to dried fruit and sliced almonds.
During the cooler months I opt for a seasonal fruit and veggie flecked Cranberry Quinoa Salad sprinkled with sweet candied walnuts but right now we’re still very much in the produce-palooza of Summer.
That means I’m letting ALLLLLLLLL the veggies in on the fun!
This rainbow quinoa salad is packed to the brim with fresh veggies!
I emptied my crisper drawer, adding a mix of tomatoes, carrots, scallions, bell pepper, red onion, corn, cucumber, and chickpeas, all tossed with fluffy quinoa and a light lemon kissed dressing.
You can follow suit or mix and match your favorites from the list below.
Quinoa Salad Mix-ins and Ingredient Options
- tomatoes
- onions
- bell peppers
- jalapeño peppers
- carrots
- cucumber
- broccoli
- cauliflower
- corn
- kale
- parsley
- spinach
- scallions
- cilantro
- crumble feta
- dried fruit
- almonds
- walnuts
- black beans or chickpeas
- sunflower seeds
- pepitas
Honestly the list could go on for miles! Have fun with it, and try something new each time for a fresh take on your quinoa salad game.
Depending on how much you need the recipe can easily be doubled or tripled. It’s crazy flexible so feel free to add any extra veggies your heart desires.
It’s gluten-free and vegan as written but if you’re vegetarian and want to add a little feta, it’s quite tasty too!
Healthy Vegan Rainbow Quinoa Salad
One of the most glorious things about quinoa salad is that they can be made in advance as part of your weekly meal prep or as party/barbecue prep for your next shindig.
Simply toss together via the recipe instructions below and chill until needed. The salad should be great for up to 4 days and makes a speedy side dish for all your favorite meals!
Rainbow Quinoa Salad
Vegan, gluten-free, and totally delicious, this meal-prep friendly Rainbow Quinoa Salad is ready to rock your plate!
5 from 15 votes
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Course: Salad, Side Dish
Cuisine: American, Vegetarian
Keyword: Rainbow Quinoa Salad
Prep Time: 20 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 32 minutes minutes
Servings: 8 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 1 cup dry quinoa
- 1.5 cups water
- salt and pepper to taste
- 2 Roma tomatoes
- 2 carrots (or 1/2-3/4 cup shredded carrots)
- 1 red bell pepper
- 1 stalk green onion
- ½ English (hothouse) cucumber
- 1/4-1/3 cup finely chopped red onion
- 1 cup corn (steamed from frozen)
- 1 can chickpeas (14.5 oz) drained and rinsed
LEMON VINAIGRETTE DRESSING
- 1.5 lemons , freshly juiced
- ¼ cup avocado oil (or light olive oil)
- 2 tsp apple cider vinegar (or red wine vinegar)
- 1 tsp fresh minced garlic from approx. 2 cloves
- ½ tsp dried oregano leaves
- ½ tsp salt
- ½ tsp pepper
- ¼ cup fresh chopped parsley (optional but tasty!)
Instructions
First rinse and drain your quinoa using amesh 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
Recipeyields approx. 8 cups of quinoa salad. Nutrition Facts below are estimated for 1 cup servings using an online recipe nutrition calculator for bothsalad and dressing together. Adjust as needed based on swaps/extras added and enjoy!
Nutrition
Calories: 165kcal, Carbohydrates: 20g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Sodium: 163mg, Potassium: 310mg, Fiber: 3g, Sugar: 3g, Vitamin A: 3335IU, Vitamin C: 37mg, Calcium: 29mg, Iron: 1mg
Did You Make This Recipe? Leave a Comment and Rating!
If you get a chance to try this rainbow quinoa salad recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Crazy for Quinoa Recipes?
- Quinoa Fried Rice + how to cook perfectly fluffy quinoa
- READER FAVORITE — Greek Quinoa Bowls
- Mediterranean Quinoa Tabbouleh
- Baked Quinoa Casserole via Joy Food Sunshine
- Roasted Chickpea Quinoa Taco Bowls
Salads
Avocado Feta Quinoa Salad with Homemade Feta Vinaigrette
Main Dishes
Black Bean Quinoa Chili
Salads
Bruschetta Quinoa Salad
Side Dishes
Cilantro Lime Quinoa
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