Organic Rainbow Quinoa Salad Recipe

This Organic Rainbow Quinoa Salad is bright, crunchy, and full of feel-good ingredients that leave you satisfied without feeling heavy. Fluffy tricolour quinoa is tossed with crisp bell peppers, juicy cherry tomatoes, cucumber, shredded carrot, and purple cabbage for a true rainbow in your bowl. Fresh herbs and creamy avocado bring richness, while a zesty lemon-garlic vinaigrette ties everything together. It’s naturally gluten-free, protein-packed, and perfect for meal prep, picnics, or quick weeknight dinners. Serve it chilled or at room temperature and enjoy a salad that actually feels like a complete, nourishing meal.

This salad is incredibly flexible, making it ideal for weekly lunches, potlucks, or a colourful side at a barbecue. You can serve it on a big platter family-style, scoop it into meal-prep containers, or spoon it over greens for an extra-vegetable boost. Add grilled chicken, tofu, or chickpeas for even more protein, or leave it as-is for a light vegan main. It tastes even better after resting in the fridge as the quinoa soaks up the lemony dressing.

Ingredients

A handful of fresh, colourful ingredients keep this salad simple yet impressive. Use organic produce where possible for the cleanest flavour and best texture.

• 1 cup organic tricolour quinoa (rinsed)
• 2 cups water or low-sodium vegetable broth
• 1 cup cherry tomatoes, halved
• 1 small organic cucumber, diced
• 1 small red bell pepper, finely chopped
• 1 small yellow bell pepper, finely chopped
• 1 cup shredded purple cabbage
• 1 medium carrot, grated
• 1 cup cooked organic chickpeas, drained and rinsed
• 1 ripe avocado, diced
• ¼ cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint (optional but lovely)

For the Lemon-Garlic Vinaigrette:

• ¼ cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, finely minced
• 1 teaspoon Dijon mustard
• 1 teaspoon pure maple syrup or honey
• ½ teaspoon sea salt (more to taste)
• ¼ teaspoon freshly ground black pepper

Servings

This Organic Rainbow Quinoa Salad makes about 4 generous servings as a main dish or 6 smaller portions as a side. It’s substantial enough for lunch on its own and pairs beautifully with grilled proteins or a simple soup for dinner.

How to Make It

Cook the quinoa

Rinse the quinoa under cold water in a fine-mesh sieve. Add it to a saucepan with the water or vegetable broth. Bring to a boil, reduce to a gentle simmer, cover, and cook for 12–15 minutes until the liquid is absorbed and the quinoa is tender. Fluff with a fork and let it cool to room temperature.

Prep the vegetables and chickpeas

While the quinoa cooks and cools, chop the cherry tomatoes, cucumber, red and yellow bell peppers, and shred the purple cabbage. Grate the carrot and drain and rinse the chickpeas. Place all the prepared vegetables and chickpeas into a large mixing bowl.

Make the lemon-garlic vinaigrette

In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, maple syrup or honey, sea salt, and black pepper. Whisk until the dressing looks slightly thickened and emulsified.

Combine quinoa and vegetables

Add the cooled quinoa to the large bowl with the chopped vegetables and chickpeas. Sprinkle in the chopped parsley and mint. Gently toss with a large spoon or salad tongs until everything looks evenly distributed and colourful.

Dress the salad and add avocado

Pour the lemon-garlic vinaigrette over the quinoa mixture. Toss gently until everything is well coated. Just before serving, add the diced avocado and lightly fold it through the salad to avoid smashing it.

Taste, chill, and serve

Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. You can serve the salad right away at room temperature, or chill it for at least 30 minutes to let the flavours meld. Serve in bowls or on a large platter.

Pro Tip

For the best flavour, make the salad a few hours ahead so the quinoa absorbs the vinaigrette. Add the avocado just before serving to keep it bright and creamy.

FAQs

Q1. Can I make this salad ahead of time?
A1. Yes. Assemble the salad and dressing up to 1 day ahead, but add the avocado just before serving for the best texture and colour.

Q2. How long does this salad keep in the fridge?
A2. Stored in an airtight container, it keeps well for 3–4 days. The quinoa will continue to absorb dressing, so you may add a splash of lemon or oil before serving.

Q3. Can I use a different grain instead of quinoa?
A3. Absolutely. Cooked brown rice, farro, or couscous all work well. Adjust cooking times and make sure the grain is cooled before mixing with the vegetables.

Q4. Is this recipe vegan and gluten-free?
A4. Yes, as written it’s naturally vegan and gluten-free. Just be sure your vegetable broth and mustard are certified gluten-free if that’s important to you.

Q5. What can I add for extra protein?
A5. Add more chickpeas, grilled tofu, tempeh, or leftover roasted chicken. All pair beautifully with the lemon-garlic flavours and keep the salad satisfying.

Q6. Can I skip the oil in the dressing?
A6. You can reduce it or replace part with extra lemon juice and a spoonful of tahini or plain yogurt, but some fat helps carry flavour and keeps the salad moist.