Go Back
To make a colorful and tasty Rainbow Veggie Quinoa Salad, you need: - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1 bell pepper (any color), diced - 1 cup shredded carrots - 1/2 cup red cabbage, thinly sliced - 1/4 cup fresh parsley, chopped - 1/4 cup feta cheese, crumbled (optional for a vegan option) - 1/4 cup olive oil - 3 tablespoons lemon juice - 1 teaspoon garlic powder - Salt and pepper to taste If you have dietary needs, you can easily change this recipe. For a vegan version, skip the feta cheese or use a plant-based alternative. Quinoa is naturally gluten-free, making it a safe choice for those with gluten issues. You can swap the vegetable broth for water if that's what you have at home. Fresh ingredients make a big difference in this salad. They add vibrant colors and bright flavors. Fresh veggies also provide essential nutrients. When you use fresh produce, you boost the salad's taste and health benefits. Always choose the best quality ingredients you can find. This makes your meal not just tasty, but also good for you. Enjoy the burst of flavors in every bite! To start, bring 2 cups of vegetable broth or water to a boil in a medium saucepan. Once boiling, add 1 cup of rinsed quinoa. Reduce the heat to low and cover the pot. Cook for 15 to 20 minutes. The quinoa is done when it is fluffy and has absorbed all the liquid. Remove it from the heat and let it cool a bit. While the quinoa cooks, you can chop your veggies. Take 1 cup of cherry tomatoes and cut them in half. Then, dice 1 cucumber and 1 bell pepper. Shred 1 cup of carrots and slice 1/2 cup of red cabbage thinly. Finally, chop 1/4 cup of fresh parsley. Place all these veggies into a large mixing bowl. This mix adds a rainbow of colors to your salad. In a small bowl, whisk together 1/4 cup of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of garlic powder, and some salt and pepper to taste. This dressing brings all the flavors together. Once the quinoa has cooled, add it to the bowl with the veggies. Pour the dressing on top and toss gently. Make sure everything is evenly coated. If you like, fold in 1/4 cup of crumbled feta cheese for creaminess. Enjoy your fresh and flavorful Rainbow Veggie Quinoa Salad! You can find the full recipe above. Best practices for cooking quinoa To cook perfect quinoa, rinse it first. This removes the bitter coating. Use two cups of liquid for each cup of quinoa. Bring the liquid to a boil before adding the quinoa. Lower the heat, cover, and let it simmer. Cook for about 15-20 minutes. Once done, fluff it with a fork and let it cool. This keeps the quinoa light and airy. How to customize your salad with seasonal vegetables You can switch up the veggies as the seasons change. In spring, try adding peas or asparagus. In summer, swap in zucchini or sweet corn. Fall is great for roasted squash or beets. In winter, use hearty greens like kale or Brussels sprouts. Feel free to mix and match. This keeps your salad fresh and exciting. Presentation tips for an attractive serving Make your salad pop with color. Use a large bowl or individual plates. Layer the ingredients for a beautiful look. Garnish with fresh parsley or a lemon slice. You can also sprinkle some feta on top for added flair. A colorful salad not only tastes great but looks amazing too. Serve it chilled for the best flavor. Check out the Full Recipe for more details! {{image_2}} You can easily add protein to your Rainbow Veggie Quinoa Salad. Chicken works great here. Use grilled chicken for a tasty boost. Simply chop it into bite-sized pieces and mix it in. Chickpeas are another fantastic option. They add a nice texture and flavor. Just rinse a can of chickpeas and toss them in. They are also a great source of plant-based protein. To keep it vegan, consider adding black beans or lentils. Both options are full of protein and add a nice heartiness. The dressing can change the whole vibe of your salad. Try a balsamic vinaigrette for a tangy twist. Just mix balsamic vinegar with olive oil, salt, and pepper. For a creamy option, use a yogurt-based dressing. Combine plain yogurt, lemon juice, and garlic for a fresh taste. If you want a kick, try a spicy sesame dressing. Mix sesame oil, soy sauce, and a dash of chili flakes for a bold flavor. You can even make a citrus dressing with orange juice and olive oil. This will add a sweet and zesty note to the dish. Toppings can make your salad even more exciting. Add nuts like almonds or walnuts for a nice crunch. Just chop them roughly and sprinkle on top. Seeds like sunflower or pumpkin seeds add extra nutrition. They also give a nice texture. Just toss a handful over the salad before serving. If you want a burst of flavor, add some sliced olives or pickled jalapeños. They bring a salty and tangy taste that pairs well with the veggies. Lastly, consider adding fresh herbs like basil or cilantro. They add a fragrant touch and enhance the overall flavor. For the full recipe, check out the Rainbow Veggie Quinoa Salad details. To keep your Rainbow Veggie Quinoa Salad fresh, store it in an airtight container. Make sure to keep it in the fridge. The salad stays good for up to three days. If you notice any moisture, drain it before sealing. This helps prevent sogginess. Meal prepping this salad is easy and fun. Cook your quinoa and let it cool. Chop the veggies and mix them in a bowl. Keep the dressing separate until you are ready to eat. This keeps everything crisp and fresh. You can store the components in the fridge for up to five days. This salad tastes great cold, so there is no need to reheat it. If you prefer a warm dish, you can warm the quinoa slightly before adding it. Just remember, adding hot quinoa to fresh veggies can make them wilt. So, if you heat it, serve right away. Enjoy the bright colors and flavors! For the full experience, check out the Full Recipe. The best dressing is a mix of olive oil and lemon juice. This blend adds bright flavor. I also like to add garlic powder, salt, and pepper. This simple dressing brings out the taste of the veggies. You can adjust the lemon juice for more zing or add herbs for extra flavor. Yes, you can make this salad ahead of time. It tastes great after it sits a while. Just cover it and keep it in the fridge. The flavors blend nicely, making it even tastier. I suggest waiting to add feta cheese until you serve it. This keeps it fresh. The salad lasts about three to five days in the fridge. Store it in a sealed container. If you notice the veggies getting soggy, eat it sooner. Always check for freshness before eating leftovers. You want to enjoy every bite! Quinoa is very healthy. It is high in protein and fiber. This makes it great for your diet. Quinoa also contains many vitamins and minerals. Eating quinoa can help with digestion and keep you full. It is a perfect base for salads and bowls. Yes, you can use other grains if you like. Brown rice, farro, or bulgur will work well. Each grain has a different taste and texture. Experiment to see what you enjoy best. Just remember to adjust cooking times based on the grain you choose. For the full recipe, check out the complete guide. This blog post covers all you need for a Rainbow Veggie Quinoa Salad. We explored fresh ingredients for flavor and nutrition, step-by-step cooking tips, and ways to customize your salad. I shared storage tips to keep leftovers fresh and answered common questions about the salad. Try making this salad your own with different veggies or dressings. Remember, the key is fresh ingredients and presentation. Enjoy creating a vibrant dish that’s good for you!

Rainbow Veggie Quinoa Salad

Create a vibrant dish with this Rainbow Veggie Quinoa Salad that's as delicious as it is colorful! Packed with fresh veggies and nourishing quinoa, it's perfect for a light meal or a side dish. Learn how to whip up this healthy salad in just 45 minutes, complete with a tasty lemon-garlic dressing. Visit the blog for step-by-step instructions and discover how easy it is to enjoy a refreshing and nutritious meal today!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 bell pepper (any color), diced

1 cup shredded carrots

1/2 cup red cabbage, thinly sliced

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional for a vegan option)

1/4 cup olive oil

3 tablespoons lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring the vegetable broth (or water) to a boil.

    Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and all the liquid has been absorbed.

      While the quinoa cooks, prepare the veggies. In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, shredded carrots, red cabbage, and parsley.

        Once the quinoa is cooked, remove it from the heat and let it cool slightly before adding it to the veggie mixture.

          In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper to create the dressing.

            Pour the dressing over the quinoa-vegetable mixture and toss gently to combine until everything is evenly coated.

              Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired. If using, gently fold in the crumbled feta cheese.

                Refrigerate the salad for about 30 minutes to allow the flavors to meld, or serve immediately.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the salad in a large bowl or in individual portions, garnished with a few sprigs of parsley and a slice of lemon on the side for an extra pop of color.