It's easy to turn grains and vegetables into a flavorful dish when you make Rainbow Quinoa Salad. This versatile lettuce-free salad goes with just about everything.
When it comes to side salads, I often turn to lemon potato salad, artichoke pasta salad, or cranberry broccoli salad. But grain salads, like this vegan rainbow quinoa salad, are another easy and delicious option.
I particularly love to bring hearty salads like this to potlucks and cookouts. Even if there's not much on the menu you want to eat, you can still enjoy a substantial dish loaded with nutrients and fiber to keep you satisfied.
Additionally, it's wonderful for lunch served with a sandwich. I also enjoy combining it with other salads like white bean and cherry tomato or vegan tuna salad.
Ingredients
Have you heard the expression "Eat the Rainbow"? This vegan quinoa salad fits the bill! Here's what you'll need to make it:
- Quinoa (Choose white, red, or tri-color.)
- Lime juice (Fresh is best, but bottled will do.)
- Olive oil
- Pure maple syrup
- Ground cumin
- Cayenne pepper (Just a pinch, so feel free to use chili powder or a dash of your favorite hot sauce instead.)
- 3-4 cups of your favorite chopped vegetables
For this recipe, I chose purple cabbage, orange carrots, red bell pepper, and green onions. However, feel free to use your favorite colorful vegetables.
Some others options include broccoli, cauliflower (purple, green, or orange would be especially beautiful), red onions, and cherry tomatoes. Or get your kids involved and have them pick out some vegetables they would like to try the next time you go shopping.
Instructions
Quinoa Vegetable Salad is quick to make and can be eaten right away or refrigerated and enjoyed later. For best results, follow these tips:
- I recommend rinsing the quinoa before cooking it to remove the natural coating to eliminate any bitterness.
- To prepare the quinoa on the stove, add 2 cups water to the rinsed grains and bring to a boil. Reduce heat and cover. Simmer until the water is absorbed, 15 to 20 minutes.
- To prepare using an Instant Pot electric pressure cooker, add 1¼ cups water to the rinsed grains and stir to combine. Close and lock the lid. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.
- To cool more quickly, spread out the cooked grains in a thin layer on a large baking sheet.
- Feel free to use 3-4 cups of your favorite chopped vegetables in place of the ones suggested in the recipe.
- Leftover salad can be covered and refrigerated for about 5 days.
More vegan grain salads
If you enjoy this recipe, try these other hearty salads featuring grains:
- Greek Millet Salad skips the lettuce but not the flavor. It's loaded with homemade tofu feta, tangy olives, and fresh veggies.
- Use freekeh, farro, or bulgur to make a Mediterranean grain salad with oranges, carrots, and basil in a light Dijon mustard vinaigrette.
- Herbed Quinoa Salad is inspired by Tabbouleh but is made with quinoa instead of wheat bulgur. It's loaded with fresh herbs and lemon.
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Vegan Rainbow Quinoa Salad
Ingredients
- 1 cup quinoa, rinsed and cooked according to package directions, cooled (See Notes)
- 1 cup red bell pepper, diced
- 1 cup carrots, diced
- 1 cup purple cabbage, diced
- ½ cup green onions, sliced
- 3 Tablespoons lime juice
- 1 Tablespoon olive oil
- 1 Tablespoon pure maple syrup
- ½ teaspoon ground cumin
- pinch cayenne pepper
- salt & pepper, to taste
Instructions
- Combine all the ingredients in large bowl. Toss well.
- Taste and adjust the seasonings, if needed.
- Serve immediately or refrigerate until ready to eat.
Notes
- To prepare the quinoa on the stove, add 2 cups water to the rinsed grains and bring to a boil. Reduce heat and cover. Simmer until the water is absorbed, 15 to 20 minutes.
- To prepare using an Instant Pot electric pressure cooker, add 1¼ cups water to the rinsed grains and stir to combine. Close and lock the lid. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.
- To cool more quickly, spread out the cooked grains in a thin layer on a large baking sheet.
- Feel free to use 3-4 cups of your favorite chopped vegetables in place of the ones suggested in the recipe.
- Leftover salad can be covered and refrigerated for about 5 days.
Nutrition
Nutritional information is an estimation only.
This recipe was originally published 11/5/2015. It was updated for better user experience.
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