Quinoa salads are one of my favorite meal prep for busy weeks. They’re such an easy way to pack in extra fiber, and can be served with different proteins throughout the week.
This colorful quinoa salad is made with fresh veggies like green bell peppers, radicchio and shredded carrots. Everything gets tossed together with cooked quinoa, dried cranberries and sliced almonds for a delicious combination of flavors.
This quinoa salad is light yet hearty, and comes together so easily. The herb dressing brings all of the flavors together, and the longer it sits, the better it tastes!
I love to enjoy it as lunch during the week with some crumbled feta cheese and avocado.
What you’ll need to make rainbow quinoa salad
- Quinoa– cooked with vegetable broth for a little extra flavor
- Veggies– green bell pepper, shredded carrots and radicchio
- Cooked beets– you can cook your own or use store-bought cooked beets to save time
- Dries cranberries– for a little added sweetness
- Slivered almonds– for an added crunch
The salad gets tossed in an herby red wine dressing, and topped with avocado and feta cheese before serving.
Make it a meal
While this quinoa salad is delicious on its own, here are a few ways to make it a complete meal with a little boost of protein:
- Add canned chickpeas– to keep this recipe plant-based, you can add in a can of chickpeas for some fiber and protein
- Serve with grilled salmon– I love a simply spiced salmon grilled on a skillet
- Add grilled or baked chicken
This nourishing quinoa salad always hits the spot. It’s the perfect meal prep to keep in your fridge for an easy lunch during the week. I can’t wait for you guys to try it!
More colorful salad recipes to try:
Shabbat Salads
White Bean Beet Salad
Farro and Beet Salad with Mint Vinaigrette
Rainbow Quinoa Salad
Ingredients
- 1 cup quinoa
- 1 3/4 cups vegetable broth or water
- 2 cups chopped radicchio, or substitute red cabbage
- 1 cup shredded carrots
- 1 package cooked beets, 8-9 oz
- 1 green bell pepper
- 1/3 cup dried cranberries
- 1/3 cup slivered almonds
Top with
- Avocado, cubed
- Feta cheese, crumbled
Zesty Dressing
- 1/3 cup olive oil
- Juice from 1/2 lemon
- 1/4 cup parsley, finely chopped
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 clove garlic
- 1/4 tsp cumin
- Salt & pepper
Directions
- Combine the quinoa and water in a medium pot, cover and bring to a boil. Once boiling, reduce the heat and simmer for 15 minutes. Remove the pot from the heat after 15 minutes and let it sit for 5 minutes before fluffing with a fork. Season lightly with a little salt.
- While that cooks, cup up the beets and pepper into 1″ pieces, and prepare your salad dressing by combining all of the dressing ingredients together.
- Once the quinoa is ready, add it to your salad bowl with the veggies, nuts and dried cranberries. Toss together with the dressing and serve with your favorite protein, avocado and feta cheese.
I’ve made this salad a few times and it is phenomenal! I subbed out the beets for chickpeas. I make it on Sunday and it holds up so well in the fridge to eat for lunch throughout the week. Thank you for such a nourishing and delicious recipe!
Thank you, Jessie! I agree- such a good meal prep for busy weeks 🙂
Absolutely delish!! Made this flavorful salad for my lunch for this week. The dressing is amazing, I blended it with a little 1/4 jalapeño and honey and it is sooooo yummy! Will be making again for sure, thanks for serving up another hit, Gal!
Thank you, Becky! I’m so happy you tried it 🙂