Description
A vibrant and nutrient-packed Rainbow Quinoa Salad combining cooked quinoa with a colorful array of fresh vegetables, beans, seeds, and a creamy, herbaceous dressing made from soy yogurt and fresh greens. This salad is perfect as a light meal or a side, offering a gut-friendly, protein-rich, and refreshing dish.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked quinoa
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 cucumber, diced
- 1.5 cups black beans
- 1.5 cups kidney beans
- 1 cup corn
- 0.5 red onions, finely diced
- 2 chopped tomatoes
- 4 tbsp sunflower seeds
- 1 avocado, diced
Dressing Ingredients
- 0.5 cup soy yogurt
- 0.5 cup cilantro (fresh coriander)
- 1 cup baby spinach
- 4 tbsp lime juice
- 1 tsp ground cumin
- 1 garlic clove
- 5 roasted jalapeno slices (optional)
- 1 pinch sea salt flakes
Instructions
- Prepare the salad base: In a large mixing bowl, combine the cooked quinoa, diced red and yellow capsicums, diced cucumber, black beans, kidney beans, corn, finely diced red onion, chopped tomatoes, sunflower seeds, and diced avocado. Gently toss the ingredients to distribute them evenly.
- Make the dressing: In a blender, add the soy yogurt, fresh cilantro leaves, baby spinach, lime juice, ground cumin, garlic clove, roasted jalapeno slices (if using), and a pinch of sea salt. Blend until the mixture is smooth and creamy, forming a bright, flavorful dressing.
- Combine and serve: Pour the blended dressing over the quinoa salad mixture. Mix thoroughly until all ingredients are evenly coated with the dressing. Serve immediately as a fresh, nutrient-rich meal or refrigerate briefly before serving for a chilled option.
Notes
- This salad is naturally vegan, gluten-free, and rich in plant-based protein.
- You can substitute the black and kidney beans with any other cooked beans you prefer.
- The roasted jalapeno slices add a mild heat; omit them if you prefer a milder flavor.
- For extra crunch, add toasted nuts or seeds of your choice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: International
Keywords: quinoa salad, vegan salad, gluten-free salad, healthy salad, rainbow salad, plant-based, vegan lunch, nutritious salad, kidney beans, black beans, fresh salad, easy salad recipe
