If you’re looking for a vibrant, nutritious dish that bursts with flavor and color, look no further than this Rainbow Quinoa Salad with Lemon Dressing. Packed with a medley of fresh vegetables and the wholesome goodness of quinoa, this salad is perfect for meal prep, a refreshing side, or a light lunch. The zesty lemon dressing adds a bright touch that elevates the dish, making it a delightful option for any occasion.
Why This Recipe Belongs in Your Rotation
Rainbow Quinoa Salad is not just a feast for the eyes; it’s also a powerhouse of nutrients. With the protein-packed quinoa as the base, combined with a variety of fresh vegetables, this salad provides a balanced meal full of vitamins, minerals, and fiber. The lemon dressing ties everything together, making each bite deliciously refreshing. This recipe is versatile and easy to customize, making it a staple for anyone who values healthy eating without sacrificing flavor.
Shopping List
- 4 tablespoons lemon juice
- 4 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Fresh black pepper, to taste
- 4 cups cooked quinoa (from about 1 1/3 cups dry quinoa)
- 1 cup shredded Brussels sprouts
- 1 cup shredded red cabbage
- 1 cup shredded or thinly sliced carrots
- 1 cup yellow bell peppers, chopped
- 1 cup diced mini cucumbers
- 1 cup halved cherry tomatoes
Tools of the Trade
- Mixing bowl: For combining the salad and dressing.
- Measuring spoons: To ensure you get the right quantities for the dressing.
- Sharp knife: For chopping the vegetables.
- Cutting board: To provide a safe surface for cutting.
- Whisk: To mix the dressing smoothly.
Rainbow Quinoa Salad with Lemon Dressing Made Stepwise
Step 1: Prepare the Quinoa
Begin by rinsing 1 1/3 cups of dry quinoa under cold water. This helps remove any bitterness. Cook the quinoa according to package instructions, typically using a 2:1 water-to-quinoa ratio. Once cooked, fluff it with a fork and let it cool.
Step 2: Chop the Vegetables
While the quinoa cools, prepare your vegetables. Shred the Brussels sprouts and red cabbage, slice the carrots, chop the yellow bell peppers, dice the mini cucumbers, and halve the cherry tomatoes.
Step 3: Make the Lemon Dressing
In a small mixing bowl, whisk together 4 tablespoons of lemon juice, 4 tablespoons of olive oil, and 1/2 teaspoon of kosher salt. Add freshly cracked black pepper to taste. This zesty dressing will enhance the flavors of the salad.
Step 4: Combine Ingredients
In a large mixing bowl, combine the cooled quinoa with the chopped vegetables. Pour the lemon dressing over the top and toss everything together until well-coated.
Step 5: Chill and Serve
For the best flavor, allow the salad to chill in the refrigerator for about 30 minutes. This helps the flavors meld beautifully. Serve it cold or at room temperature.
Smart Substitutions
- Use other grains like farro or brown rice in place of quinoa for a different texture.
- Swap out Brussels sprouts for kale or spinach if you prefer leafy greens.
- Try adding diced avocados for creaminess.
- Replace yellow bell peppers with red, orange, or green peppers for a different flavor profile.
Chef’s Notes
- Feel free to add proteins such as chickpeas, grilled chicken, or tofu for a more filling meal.
- This salad is perfect for meal prep; it stays fresh for several days when stored correctly.
- Experiment with herbs like parsley or cilantro to enhance the flavor even more.
Storage Pro Tips
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- For best results, keep the dressing separate until you are ready to serve.
- Consider freezing the salad if you have a large batch; simply thaw and mix before serving.
Common Questions
Can I make this salad ahead of time?
Yes! This Rainbow Quinoa Salad can be made ahead of time. Just store it in the refrigerator, ideally letting it sit for at least 30 minutes to allow the flavors to meld.
What can I serve with this salad?
This salad pairs well with grilled meats, such as Zesty Lemon Pepper Turkey Cutlets With Capers, or seafood dishes like Creamy Garlic Shrimp Linguine With Lemon Zest.
Can I use other dressings?
Absolutely! While the lemon dressing is fantastic, you can experiment with balsamic vinaigrette, tahini dressing, or even a simple olive oil and vinegar combination.
Is this salad gluten-free?
Yes, this Rainbow Quinoa Salad is gluten-free as quinoa is naturally gluten-free.
Ready, Set, Cook
This Rainbow Quinoa Salad with Lemon Dressing is not just a recipe; it’s a celebration of fresh, vibrant ingredients coming together to create something truly delightful. Whether you’re enjoying it on a sunny day or serving it at a potluck, it’s sure to be a hit. Gather your ingredients, follow the steps, and savor the deliciousness that awaits! Your taste buds (and your body) will thank you.
Rainbow Quinoa Salad with Lemon Dressing
Ingredients
Equipment
Method
- Begin by rinsing 1 1/3 cups of dry quinoa under cold water. This helps remove any bitterness. Cook the quinoa according to package instructions, typically using a 2:1 water-to-quinoa ratio. Once cooked, fluff it with a fork and let it cool.
- While the quinoa cools, prepare your vegetables. Shred the Brussels sprouts and red cabbage, slice the carrots, chop the yellow bell peppers, dice the mini cucumbers, and halve the cherry tomatoes.
- In a small mixing bowl, whisk together 4 tablespoons of lemon juice, 4 tablespoons of olive oil, and 1/2 teaspoon of kosher salt. Add freshly cracked black pepper to taste. This zesty dressing will enhance the flavors of the salad.
- In a large mixing bowl, combine the cooled quinoa with the chopped vegetables. Pour the lemon dressing over the top and toss everything together until well-coated.
- For the best flavor, allow the salad to chill in the refrigerator for about 30 minutes. This helps the flavors meld beautifully. Serve it cold or at room temperature.
Notes
- Feel free to add proteins such as chickpeas, grilled chicken, or tofu for a more filling meal.
- This salad is perfect for meal prep; it stays fresh for several days when stored correctly.
- Experiment with herbs like parsley or cilantro to enhance the flavor even more.
