Rainbow Quinoa Salad Recipe

Name: Rainbow Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups water; 4 cups fresh Baby Spinach; 2 chopped carrots; 1 chopped yellow bell pepper; 1 cup halved grape tomatoes; 1 cup chopped broccoli floret; handful of chopped radish; 1 chopped cucumber; 1 minced garlic clove; 1 beet; 3/4 cup raw pumpkin seeds; 1 cup extra-virgin olive oil; 1/8 cup balsamic vinegar; 1 tablespoon stone ground dijon mustard; salt; fresh ground black pepper

Servings: persons

1 cup quinoa
2 cups water
4 cups fresh Baby Spinach
2 chopped carrots
1 chopped yellow bell pepper
1 cup halved grape tomatoes
1 cup chopped broccoli floret
handful of chopped radish
1 chopped cucumber
1 minced garlic clove
1 beet
3/4 cup raw pumpkin seeds
1 cup extra-virgin olive oil
1/8 cup balsamic vinegar
1 tablespoon stone ground dijon mustard
salt
fresh ground black pepper

1
Rinse and agitate quinoa in cool water.
2
Place in a saucepan with water and bring to a boil.
3
Cover and simmer for 20 minutes or until all liquid has been absorbed. Turn off heat and let sit, covered, until ready to add to salad.
4
For the salad, combine carrots, bell pepper, tomatoes, broccoli, radishes, garlic and cucumber together in a bowl.
5
Line serving dishes with spinach, and heap hot quinoa on top so that spinach wilts slightly under the heat.
6
Surround the quinoa with the vegetable mixture.
7
Peel beet, shred, and sprinkle on top of quinoa.
8
Sprinkle with pumpkin seeds.
9
In a jar, combine oil, balsamic vinegar, mustard, salt and pepper and shake well to combine. Pour over quinoa salad, top with fresh ground black pepper and enjoy!

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup quinoa, 2 cups water, 4 cups fresh Baby Spinach, 2 chopped carrots, and more.

Yes, Rainbow Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rainbow Quinoa Salad

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