Rainbow Quinoa Salad Recipe
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.
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.