Rainbow Quinoa Salad

This Rainbow Quinoa Salad is bursting with flavor and nutrition! Super easy to make & the perfect lunch, dinner or side dish. Vegan, gluten-free, dairy-free, low-fat & oil-free.

Quinoa is one of my favorite grains because it's so versatile, filling, and easy to make!

It's an amazing, gluten-free whole grain that is one of the few complete protein sources for vegans. Woohoo!

It is also high in fiber and contains heart-healthy mono and polyunsaturated fats.

Additionally, it has been shown to have anti-inflammatory effects!

This colorful Rainbow Quinoa Salad recipe is so easy to prepare, and it stays fresh in the fridge for a few days, making it the perfect make-ahead dish.

Serve as a side dish or enjoy a big bowl for lunch or dinner!

Cost per serving: $0.86
Calories per serving: 134
Equipment you'll need: strainer, pot

Ingredients: makes 6 servings
1 cup uncooked quinoa (makes 3 cups cooked)
2 cups water
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1/2 cup red onion, diced
1 cup kale, chopped
1 clove garlic, minced (optional)
salt and pepper, to taste

For the dressing:
1 Tbsp Bragg's liquid aminos
1/3 cup apple cider vinegar

Method:
1. Prepare quinoa: rinse dry quinoa in a mesh strainer. Bring 2 cups of water to a boil. Once boiling, add in rinsed quinoa. Add in garlic and a dash of salt and pepper, if desired. Reduce heat to low and cook, covered, for 15-20 minutes or until all of the water has been absorbed and quinoa is fluffy.
2. When quinoa is finished, combine with bell peppers, onions, and kale in a large bowl.
3. Prepare dressing, pour over salad, toss, and enjoy!

Rainbow Quinoa Salad

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Main Course, Salad

Servings 6 servings

Calories 134 kcal

Ingredients

  

1x2x3x

• 1 cup uncooked quinoa (makes 3 cups cooked)
• 2 cups water1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1/2 cup red onion, diced
• 1 cup kale, chopped
• 1 clove garlic, minced
• Salt and pepper, to taste

For the dressing:

• 1 Tbsp Bragg's liquid aminos or soy sauce
• 1/3 cup apple cider vinegar

Instructions

 

• Prepare quinoa: rinse dry quinoa in a mesh strainer. Bring 2 cups of water to a boil. Once boiling, add in rinsed quinoa. Add in garlic and a dash of salt and pepper, if desired. Reduce heat to low and cook, covered, for 15-20 minutes or until all of the water has been absorbed and quinoa is fluffy.
• When quinoa is finished, combine with bell peppers, onions, and kale in a large bowl.Prepare dressing, pour over salad, toss, and enjoy!

Nutrition

Serving: 1servingSodium: 166mgCalcium: 40mgVitamin C: 138.6mgVitamin A: 2000IUSugar: 1gFiber: 3gPotassium: 102mgCalories: 134kcalFat: 1gProtein: 4gCarbohydrates: 29gIron: 1.8mg

Keyword Dairy-Free, Gluten-Free, Oil-Free, Sugar-Free, Vegan

Tried this recipe?Mention @vegannie_com or tag #vegannie_com!