Fresh Rainbow Quinoa Salad

DifficultyBeginner

A super salad! Super fresh, filling and enjoyable, and super easy to prep.

If you're looking for a fresh, filling, zesty salad packed with good stuff, look no further! This colorful meal will fill you up both literally and figuratively with positivity and feel-good vibes! You can play around with your veggie choice, and change up the beans or maybe replace them with chickpeas or lentils, but this combo right here makes such a beautifully harmonized flavor bang in your mouth. Pro tip: Don't go greedy on the dressing, quinoa absorbs a lot and the more the yummier!

This is also a great meal idea to involve kiddos who need a bit of encouragement with veggies in. Ask them to help you with washing and chopping up the vegetables, with layering the ingredients in the bowl and drizzling & mixing. You might be surprised at how much more likely they are to taste something when you ask them to 'help you prep it' as opposed to asking them to 'taste it' 😉

 

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Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 cup quinoaideally soaked overnight
 1.50 cups cooked cubed beetroot
 2 cups finely shredded lettuce
 1.50 cups cubed colored bellpepper
 1 cup finely cubed cucumber
 1 cup cooked beans of choicered kidney beans, black beans, chickpeas, lentils etc..
 ¼ cup chopped black olives
 1 cup cubed zucchini (Optional)
 1 cup cubed eggplant (optional)
For the dressing
 ¼ cup olive oil
 ¼ cup apple cider vinegar
 1 tsp dijon mustard
 2 tbsp lemond juice
 ¼ tsp salt
 1 pinch black pepper
1

Ideally soak the quinoa overnight. Rinse really well and then place in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10-13 minutes or until cooked. Allow them to cool down before building your salad.

2

In the meantime, if using, toss your cubed eggplant and zucchini in a little olive oil and season with salt and pepper, and roast in the oven or the airfryer.

3

Add all your salad ingredients into a bowl and mix.

4

Add your dressing ingredients into a small bowl and mix really well.

5

Drizzle the dressing over the salad, mix and let it sit and soak for a little bit. Mix again and serve.

 

 
 
 
 
 
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A post shared by Rana Cooks by Rana Abou Salman (@rana_cooks)

 

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Ingredients

 1 cup quinoaideally soaked overnight
 1.50 cups cooked cubed beetroot
 2 cups finely shredded lettuce
 1.50 cups cubed colored bellpepper
 1 cup finely cubed cucumber
 1 cup cooked beans of choicered kidney beans, black beans, chickpeas, lentils etc..
 ¼ cup chopped black olives
 1 cup cubed zucchini (Optional)
 1 cup cubed eggplant (optional)
For the dressing
 ¼ cup olive oil
 ¼ cup apple cider vinegar
 1 tsp dijon mustard
 2 tbsp lemond juice
 ¼ tsp salt
 1 pinch black pepper

Directions

1

Ideally soak the quinoa overnight. Rinse really well and then place in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10-13 minutes or until cooked. Allow them to cool down before building your salad.

2

In the meantime, if using, toss your cubed eggplant and zucchini in a little olive oil and season with salt and pepper, and roast in the oven or the airfryer.

3

Add all your salad ingredients into a bowl and mix.

4

Add your dressing ingredients into a small bowl and mix really well.

5

Drizzle the dressing over the salad, mix and let it sit and soak for a little bit. Mix again and serve.

Fresh Rainbow Quinoa Salad
IngredientsDirections