Rainbow Quinoa Salad with Creamy Lemon Dressing

I call this my signature rainbow quinoa salad because I’ve been making a version of this for over 10 years now for friends and family since going gluten free and eating more plant based foods!  

Eat The Rainbow

This recipe evolved in time into such a delicious and colorful salad that I named it the Rainbow Quinoa Salad! 

One of my philosophies when it comes to eating is to count colors, not calories.  This means looking at your plate in terms of variety when comes to the amount of plant based foods you have.  Having a diverse amount of plants in your diet can lead to better overall health, especially gut health and is said to improve longevity rates in many areas of the world. 

Not only does this rainbow quinoa salad have an amazing variety of colors (aka nutrients and vitamins) but it’s packed with plant based protein, lots of fiber, healthy fats and flavor! 

It’s always a crowd pleaser and one of my favorite salads for summer parties or meal prep!  I’ve packed this salad to bring work and road trips/picnics over the years. 

Quick Guide To Making The Perfect Quinoa 

The base is quinoa.  This is one of favorite gluten free grains because it’s a complete protein. Making this meal an ideal staple in my diet.

The key to making quinoa have a great taste and texture is in the way you cook it.  

STEP 1:  I like to cook it in vegetable broth or equal parts broth and water. This gives the actual grain flavor. You can even add spices to the broth if you want like oregano or thyme, etc! 

STEP 2: To cook the quinoa add your quinoa and liquid to the pot, cover with the lid and bring to a boil. 

STEP 3: Once it begins to boil, reduce to a low simmer and whatever you do, please DON’T REMOVE THE LID! 

The best way to make the fluffiest quinoa is to let it steam, if you remove the lid while it’s cooking it will let the steam out. 

Not to be dramatic here, but we want good quinoa! 

STEP 4: Once it has cooked for 15-20 minutes you can remove the lid and use a fork to fluff it up.

If it looks ready, you can serve.  If it looks like it need more time cover with the lid, turn off the heat and let it sit for another 5-10 minutes.  You should the perfect quinoa every time! 

The Ultimate Mix of Texture and Flavor

I love adding a mixture of chickpeas, arugula, bell pepper, onion, avocado, olives and sauerkraut to this salad!

This is a delicious mix but you can modify if you’d like. 

To make this salad nut free, I recommend substituting the walnuts for roasted pumpkin seeds! 

What really makes this salad is the sauce!

Topping it with a creamy lemony dressing made with a base of tahini, lemon and coconut aminos. Keeping this dressing soy free, gluten free and oil free!  You can also to add in some raw minced garlic if you like to give a little extra kick.

What tastes this lemony dressing to the next level is adding preserved lemon!  You can find preserved lemon at the store or easily make your own with 2 ingredients!

Check out my recipe tutorial here!

If you like this recipe, check out my Quinoa Tabbouleh recipe, inspired by the salad that Jennifer Aniston ate on the set of Friends!

Rainbow Quinoa Salad with Creamy Lemon Dressing

Justine Colbert

Print Recipe Pin Recipe

Course Appetizer, dressing, Main Course, Salad, Side Dish

Cuisine American, Mediterranean

Servings 4 people

Ingredients

  

• 1.5 cups dried quinoa I used tricolor
• 3 cups vegetable broth
• 1 cup bell pepper, diced I used red or orange
• 1 1/2 cups chickpeas
• 1 avocado, diced
• 1/2 cup red onion, thinly sliced
• 2 tbsp kalamata olives, pitted and chopped
• 2 handfuls arugula, torn
• 1/4 cup walnuts, chopped
• 1 tbsp sauerkraut optional

Creamy Tahini Lemon Dressing

• 2 tbsp tahini
• 1/4 cup lemon juice
• 1 tbsp coconut aminos
• 1 tbsp perserved lemon, minced see my YouTube video linked above if you want to make them yourself
• 1 tbsp cilantro or parsley, minced
• 1/2 tsp flakey salt
• 1 clove garlic, minced optional
• dash of cayenne pepper optional

Instructions

 

• To a pot, combine quinoa and vegetable broth (or sub water), cover with the lid and bring it to a boil.
• Then reduce to a low simmer for 15-20 minutes, leaving the lid on. Then use a fork to fluff and remove the lid to cool.
• While the quinoa cooks you can chop you vegetables, avocado and olives.
• To make the dressing, combine all dressing ingredients to a bowl and mix with a spoon until smooth.
• To a large serving bowl, combine quinoa, chickpeas, bell pepper, red onion, avocado, olives, arugula, walnuts and sauerkraut to a bowl.
• Pour lemon tahini dressing over it and mix until well combined. Enjoy!

Video

Keyword pinksalad, preserved lemon, quinoa, rainbow salad, tahini dressing, vegan

"The Jennifer Aniston" Quinoa Tabbouleh Salad

Inspired by Jennifer Anniston's salad she ate on the set of Friends, this quinoa tabbouleh salad is delicious as it is healthy! Designed with skin health in mind.

Check out this recipe

Delicious Vegan Gluten Free Pizza

Delicious vegan pizza made with homemade gluten free crust, simple tomato sauce, dairy free mozzarella topped with fresh basil! Perfection!

Check out this recipe

4 Ingredient Vegan Mango Ice Cream

Delicious creamy, dairy free mango ice cream in frozen mango shells. No ice cream machine required and just 4 whole food plant based ingredients!

Check out this recipe