Oh my goodness, let me tell you about my Quinoa Rainbow Power Salad! This dish is not just a feast for the eyes with its vibrant colors, but it’s also packed with nutrition and flavor that’ll make your taste buds dance. Imagine a bowl overflowing with fluffy quinoa, crunchy veggies, and creamy avocado, all tossed together in a zesty dressing that brightens every bite. It’s bursting with vitamins and minerals, making it a perfect choice for a light lunch or a side dish at dinner. Plus, it’s vegetarian and super easy to whip up! Trust me, once you’ve tried this salad, you’ll be craving it all week long!
Ingredients List
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (any color you love!)
- 1 cup cucumber, diced
- 1 cup corn, cooked (fresh or canned, your choice)
- 1 avocado, diced (make sure it’s ripe for that creamy goodness)
- 1/4 cup red onion, finely chopped (adjust to taste if you’re not a huge onion fan)
- 1/4 cup fresh parsley, chopped (or any fresh herb you enjoy)
- 1/4 cup olive oil (extra virgin is my go-to)
- 2 tablespoons lemon juice (freshly squeezed for the best flavor)
- Salt to taste
- Pepper to taste
How to Prepare Instructions
Step-by-Step Cooking
- First things first, rinse your quinoa under cold water in a fine mesh strainer. This helps remove any bitterness.
- In a medium pot, combine the rinsed quinoa and 2 cups of water. Bring it to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. You’ll know it’s done when all the water is absorbed and the quinoa looks fluffy.
- Next, fluff the quinoa with a fork and let it cool for a few minutes. Don’t rush this step; letting it cool helps the flavors meld beautifully later!
- In a large mixing bowl, combine the cooled quinoa with the halved cherry tomatoes, diced bell pepper, cucumber, cooked corn, diced avocado, finely chopped red onion, and fresh parsley. Wow, look at those colors!
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until it’s well combined.
- Pour the dressing over your vibrant salad and toss everything gently to coat. Be careful not to mush the avocado!
- Finally, serve your Quinoa Rainbow Power Salad chilled or at room temperature, and get ready for the compliments!
Why You’ll Love This Recipe
- Quick and Easy: This salad comes together in just 30 minutes, perfect for busy weeknights!
- Nutrient-Packed: With quinoa and a rainbow of veggies, it’s loaded with vitamins, fiber, and protein.
- Flavor Explosion: The zesty lemon dressing elevates the fresh ingredients, creating a delightful taste in every bite.
- Versatile: Enjoy it as a light meal, a side dish, or add your favorite protein for a heartier option!
- Make-Ahead Friendly: It tastes even better the next day, so feel free to prep it in advance!
Tips for Success
To make your Quinoa Rainbow Power Salad truly shine, here are a few of my favorite tips! First, always rinse the quinoa thoroughly to get rid of that bitter coating—it makes a world of difference! When choosing veggies, opt for the freshest produce you can find; they add the best flavor and crunch. If you’re feeling adventurous, try adding some black beans or chickpeas for an extra protein boost. You can also mix up the herbs; cilantro or mint can give it an exciting twist! And don’t hesitate to adjust the dressing to your taste—more lemon juice for zing, or a dash of honey for sweetness. Enjoy experimenting!
Nutritional Information
This Quinoa Rainbow Power Salad is not just delicious but also nutritious! Each serving contains approximately 250 calories, with 12g of fat (mostly healthy fats from the avocado and olive oil), 8g of protein, and 33g of carbohydrates. Plus, it packs in 5g of fiber to keep you feeling full and satisfied. These values are estimates, but they showcase just how wholesome this salad can be!
FAQ Section
Can I use other grains instead of quinoa? Absolutely! While quinoa gives a lovely texture and nutrition, you can substitute it with farro, bulgur, or even brown rice if that’s what you have on hand.
How long does this salad last in the fridge? Your Quinoa Rainbow Power Salad will stay fresh in an airtight container for about 3-4 days. Just give it a little stir before serving!
Can I add protein to this salad? For sure! Grilled chicken, chickpeas, or even feta cheese can elevate this salad into a complete meal. Just sprinkle them in when you mix everything together!
Is this salad suitable for meal prep? Yes! It’s perfect for meal prep. Just make it a day ahead and let those flavors meld in the fridge. You’ll love how tasty it gets!
Can I freeze the salad? I wouldn’t recommend freezing it, as the veggies won’t hold up well. But you can enjoy it fresh for days after making it!
Storage & Reheating Instructions
Storing your Quinoa Rainbow Power Salad is super easy! Just pop any leftovers into an airtight container and keep them in the refrigerator. They’ll stay fresh for about 3 to 4 days, making it a fantastic option for meal prep. When you’re ready to enjoy it again, there’s no need to reheat—this salad is best served chilled or at room temperature! If you find it’s a bit dry after a few days, just drizzle on a little olive oil or lemon juice to refresh those vibrant flavors. Enjoy every bite!
For more information on the health benefits of quinoa, check out this Healthline article.
If you’re looking for more delicious salad recipes, visit our blog for inspiration!
For a great source of protein, consider adding grilled chicken to your salad. Check out this chicken gyros recipe for a tasty addition!
Print
Quinoa Rainbow Power Salad: 7 Reasons You’ll Adore It
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A colorful and nutritious quinoa salad packed with vegetables and flavor.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cup cucumber, diced
- 1 cup corn, cooked
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, combine cooled quinoa, tomatoes, bell pepper, cucumber, corn, avocado, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator.
- This salad can be made a day ahead for better flavor.
- Feel free to add your favorite protein for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Quinoa Rainbow Power Salad