Rainbow Quinoa Salad

Before cooking, quinoa must be rinsed to remove the toxic (but naturally occurring) bitter coating, called saponin. Saponin, when removed from quinoa, produces a soapy solution in water. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use. Place quinoa in a grain strainer and rinse thoroughly with water.

To cook quinoa, place 1 cup rinsed quinoa in 2 cups of water and bring to a boil, reduce heat to low and simmer for 15 – 20 minutes or until all the water is absorbed. Let it cool down to room temperature before making the salad. You can see more on cooking quinoa here.

SERVES: 6     PREP TIME: 15-20 minutes


For Salad

  • 3 cups cooked quinoa
  • ½ cup red cabbage, chopped
  • 2 celery stalks, chopped
  • ½ bell pepper (red, yellow, orange or green whatever you have on hand), chopped
  • 1 carrot, sliced into rounds
  • 2 scallions, sliced into rounds
  • ½ cup cherry tomatoes cut into halves
  • ½ cup chopped parsley or cilantro


For Dressing:

  • ¼ cup organic extra virgin olive oil
  • 2 Tbsp. apple cider vinegar and/or lemon juice
  • ½ tsp. sea salt
  • A pinch of black pepper or cayenne (optional)
  • 1 tsp. Maple syrup (optional)


1 Quinoa w prepared veggies Optm   Quinoa Salad Optm


  1. Mix all the salad ingredients in a large bowl.
  2. Whisk together the dressing ingredients in a smaller bowl.
  3. Pour dressing over salad and toss well. Adjust the seasoning.
  4. Leftovers will last in the refrigerator for up to 5 days.
  5. Experiment with different combination of vegetables and dressings of your choice.



One comment

Leave a Reply to Super Easy Recipes for Your Party | ReNu Your Life! Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s