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Salads

Rainbow Quinoa Salad with Lemon Dressing

TIME

30 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

193 Kcal

CARBS

28 g

PROTEIN

9 g

FAT

5.6 g

Z Rainbow Quinoa Salad with Lemon Dressing

About this recipe

Quinoa has been a staple of Andean peoples since before the Inca Empire. This modern rainbow salad pairs the ancient Andean crop with crisp vegetables and a bright lemon-olive oil dressing; it is not presented as a traditional historical dish.

WHY YOU’LL LOVE IT

Colorful vegetables add crunch and freshness to every serving. Lemon dressing brightens the quinoa without hiding its flavor. It’s easy to prepare ahead and serve chilled or at room temperature.

Ingredients

  • 1⅓ cups dry quinoa (about 8 oz / 227 g)
  • 2⅓ cups water (about 19 fl oz / 560 ml)
  • 1 cup shredded Brussels sprouts (about 3 oz / 85 g)
  • 1 cup shredded red cabbage (about 3 oz / 85 g)
  • 1 cup shredded carrots (about 4 oz / 110 g)
  • 1 cup diced yellow bell pepper (about 5 oz / 140 g)
  • 1 cup diced mini cucumber (about 5 oz / 140 g)
  • 1 cup halved cherry tomatoes (about 5 oz / 140 g)
  • 4 tbsp extra-virgin olive oil (2 fl oz / 60 ml)
  • 4 tbsp fresh lemon juice (2 fl oz / 60 ml)
  • ½ tsp kosher salt, or to taste (about 3 g)
  • Freshly ground black pepper, to taste

Preparation

  1. Rinse the quinoa under cold running water. Combine it with the water in a saucepan and bring to a boil.
  2. Cover, reduce the heat to low, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork and let it cool.
  3. Whisk the olive oil, lemon juice, salt, and black pepper in a small bowl.
  4. Divide the quinoa among four bowls. Arrange the Brussels sprouts, cabbage, carrots, bell pepper, cucumber, and tomatoes over the quinoa.
  5. Drizzle with the lemon dressing, toss, and adjust the seasoning before serving.

Tips

Cool the quinoa before assembling so the vegetables stay crisp.
For meal prep, keep the dressing separate and add it shortly before serving.

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