Rainbow Quinoa Salad Recipe | Healthy & Delicious

If you’re looking for a light, vibrant, and protein-packed lunch or side dish, this rainbow quinoa salad is about to be your new go-to. It’s fresh, flavorful, and loaded with crunchy veggies, creamy avocado, and a zesty homemade dressing that ties it all together. This recipe is extra special to me because it’s one my mom created—inspired by Jennifer Aniston’s viral salad, but way more colorful and (in my opinion) even more delicious.

Why You’ll Love This Quinoa Rainbow Salad

This quinoa rainbow salad is the perfect blend of wholesome ingredients and satisfying textures. It’s hearty enough to enjoy as a main dish, yet light and refreshing enough for a summer BBQ side. Plus, the combination of quinoa, avocado, and veggies makes it naturally gluten-free and high in plant-based protein.

If you love this recipe, you might also enjoy these other easy recipes from the blog: Homemade Salsa, Fall Harvest Salad with Steak, Chicken Salad Sandwich with Grapes.

Ingredients for Cucumber Tomato Quinoa Salad

For the Salad:

• 1 cup uncooked quinoa
• ½ teaspoon salt
• 1½ cups water
• 1 cup grape or mini heirloom tomatoes, halved
• 2 Persian cucumbers, chopped
• ¼ red onion, chopped
• 2 ripe avocados, diced
• ¼ cup fresh cilantro, chopped

Optional Add-Ins:

• 2 watermelon radishes, chopped
• 1 cup red bell pepper, chopped
• 1 cup roasted sweet potato cubes
• ½ cup dried cranberries (sweetened)
• ¾ cup crumbled feta cheese

For the Dressing:

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• ½ lime, juiced
• 2 teaspoons Dijon mustard
• ½ teaspoon dried oregano
• 1 small shallot, minced
• ½ teaspoon salt
• ½ teaspoon black pepper

How to Make Quinoa Salad with Cucumber and Tomato

1. Toast the quinoa: Add the uncooked quinoa to a medium saucepan and warm over medium-high heat. Toast for about 5 minutes, stirring occasionally, until you hear light popping and it smells nutty.
2. Cook the quinoa: Pour in the water and salt, then bring the mixture to a boil. Reduce heat to low, cover the pan, and simmer for 15 minutes. Once done, remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
3. Make the dressing: While the quinoa cools, whisk together olive oil, red wine vinegar, lime juice, Dijon, oregano, shallot, salt, and pepper in a small bowl or jar until well combined.
4. Assemble the salad: Once the quinoa is at room temp, add the halved tomatoes, cucumbers, red onion, avocado, and cilantro. If using any add-ins, mix those in as well.
5. Dress it up: Pour the dressing over the salad and gently toss everything together until coated.
6. Serve: You can serve this cucumber tomato quinoa salad at room temperature or chill it in the fridge before serving.

Make-Ahead Tips for Quinoa Rainbow Salad

This quinoa and tomato salad is perfect for meal prep or making ahead for parties and potlucks. To prep in advance, cook and cool the quinoa, chop all the veggies (except avocado), and mix up the dressing. Store everything separately in airtight containers in the fridge. When you’re ready to serve, combine and toss it all together.

If you want to add avocado ahead of time, toss the chopped pieces with a little lime juice to slow browning, though it’s always freshest when added just before serving.

How to Store Quinoa Salad

Got leftovers? This quinoa salad with cucumber and tomato keeps well for up to 3 days in the fridge. Store it in an airtight container. The flavors actually deepen a bit by the next day, making it even more delicious.

Just keep in mind that the avocado may brown slightly over time. If that bothers you, store the avocado separately or leave it out until serving.

Easy Customizations for Your Rainbow Quinoa Salad

One thing I love about this quinoa tomato cucumber salad is how adaptable it is. Here are a few ideas to make it your own:

• Add a handful of arugula or spinach for extra greens
• Swap red wine vinegar for apple cider or white balsamic
• Mix in chickpeas or grilled chicken for extra protein
• Crumble goat cheese or use dairy-free cheese to change it up

You can also turn this into a mason jar salad for on-the-go lunches: layer the dressing at the bottom, followed by quinoa, then heartier veggies, and delicate toppings like avocado or greens at the top.

FAQs About Rainbow Quinoa Salad

Rainbow Quinoa Salad Recipe

Winona White

A colorful and refreshing rainbow quinoa salad made with cucumbers, tomatoes, avocado, and a zesty red wine vinaigrette. It’s a high-protein, veggie-packed dish that’s perfect for summer meals or meal prep.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine Greek, Italian, Mediterranean

Servings 4 to 6

Calories 380 kcal

Ingredients

  

For the Salad:

• 1 cup quinoa uncooked
• ½ tsp salt
• 1½ cups water
• 1 cup grape or heirloom tomatoes halved
• 2 Persian cucumbers chopped
• ¼ red onion chopped
• 2 ripe avocados chopped
• ¼ cup chopped cilantro

Optional Add-ins:

• 2 watermelon radishes chopped
• 1 cup red bell pepper chopped
• 1 cup roasted sweet potatoes cubed
• ½ cup sweetened dried cranberries
• ¾ cup feta cheese

For the Dressing:

• ¼ cup olive oil
• 2 tbsp red wine vinegar
• ½ lime juiced
• 2 tsp Dijon mustard
• ½ tsp dried oregano
• 1 shallot minced
• ½ tsp salt
• ½ tsp black pepper

Instructions

 

• In a medium saucepan, toast quinoa over medium-high heat for about 5 minutes until fragrant.
• Add water and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let rest for 5 minutes, then fluff with a fork. Cool slightly.
• In a small bowl, whisk together all dressing ingredients.
• In a large bowl, combine cooled quinoa, tomatoes, cucumbers, onion, avocado, and cilantro.
• Add any optional ingredients you like.
• Pour the dressing over the salad and gently toss.
• Serve immediately or refrigerate for a chilled option.

Keyword bbq salad, bbq sides, bell peppers, Cucumbers, feta, Greek recipes, mediterranean recipe, quinoa, quinoa salad, salad, salad recipe, summer, summer recipe, summer salad, tomato recipes

This quinoa rainbow salad is a family recipe created by my mom, inspired by the Jennifer Aniston quinoa salad but upgraded with more flavor, texture, and color. It’s the perfect summer salad and a fun way to eat the rainbow while staying full and energized.

Whether you’re making this rainbow quinoa tomato cucumber salad for meal prep, a picnic, or a light dinner, it’s guaranteed to be a hit. The flavors are fresh, the textures are satisfying, and it just feels good to eat. Let me know if you give it a try!