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    Home » Salads » Rainbow Quinoa Salad Recipe

    Rainbow Quinoa Salad Recipe

    Published: Apr 3, 2015 · Modified: Mar 29, 2021 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    The most beautiful, healthy and delicious salad you’ll ever meet! Make a big batch to keep in your fridge all week or bring to your next gathering!

    My little boys and I are wrapping up Spring Break week. While it has been wonderful on so many fronts, I am currently on overload and am secretly praying for a few moments of alone-time peace. Or for a cold margarita to fall from the sky.

    A couple good things..

    – THANK YOU for leaving all of the wonderful comments about spring on my last post! I LOVED reading through them! I have picked one winner to receive the customized cards (Brenda!) and plan to choose another over the weekend, so keep the comments coming!

    – We have NOTHING planned tomorrow and I’m super excited about the nothingness.

    – I need to come up with a fun dessert to bring to Easter dinner. Ideas?

    – I hope YOU ALL have a wonderful Easter weekend filled with many blessings!

    I made a couple batches of this pretty salad in the span of a week. Not only is it fun to look at, it is healthy, delicious and versatile. Dan and I used it in about every way imaginable…as a salad, a wrap filling, a fish topping, a snack and more!

    Prepare 1 cup of quinoa according to package directions and place in a large bowl along with tomatoes, orange bell pepper and red cabbage.

    By the way, I’ve been pondering this lately. Why are purple cabbage, grapes and onions all labeled as “red?”

    Bring a large saucepan of lightly salted water to a boil. Add the edamame and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 minute. Drain well and add to the bowl.

    Fold in a pint of blueberries.

    Did you notice? Every color of the rainbow has been included.

    In a small bowl, combine sugar (2 tbsp), olive oil (1/4 cup), lemon juice (from 1 lemon), white wine vinegar (3 tbsp), salt and pepper.

    Mix well and pour evenly over the salad.

    Mix well, cover and refrigerate until ready to serve!

    My moment of peace arrived. Both boys retreated to their bedroom and are playing quietly. No margarita yet.

    If you love this salad, be sure to check out this Vegetable Rice Summer Salad, Quinoa Edamame Salad and one of my favorite salads of ALL time.. Edamame Tomato Corn Salad!

    Rainbow Quinoa Salad

    Super duper healthy AND beautiful!
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    Course: Salad
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 10 servings
    Calories: 160.15kcal
    Author: Megan Porta

    Ingredients

    • 1 cup quinoa cooked according to package directions and cooled
    • 8 oz. package cherry or grape tomatoes halved
    • 1 orange bell pepper chopped
    • 1 cup red cabbage chopped
    • 10 oz. package frozen, shelled edamame
    • 1 cup frozen corn
    • 1 pint blueberries
    • 2 tbsp. sugar
    • 1/4 cup extra-virgin olive oil
    • Juice from 1 lemon
    • 3 tbsp. white wine vinegar
    • Salt and pepper to taste

    Instructions

    • In a large bowl, combine the quinoa, tomatoes, bell pepper and cabbage.
    • Bring a large saucepan of lightly salted water to a boil. Add the edamame and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 minute. Drain well and add to the bowl. Gently fold in the blueberries.
    • In a small bowl, combine the sugar, olive oil, lemon juice, white wine vinegar, salt and pepper. Mix well and pour evenly over the salad. Mix well, refrigerate and serve!

    Nutrition

    Calories: 160.15kcal | Carbohydrates: 24.7g | Protein: 3.2g | Fat: 6.5g | Saturated Fat: 0.88g | Sodium: 51.75mg | Fiber: 3.37g | Sugar: 13.42g
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

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    Reader Interactions

    Comments

    1. Megan Porta

      June 07, 2015 at 2:14 am

      Cheri: Couscous would be a great substitute! Enjoy!
      Megan

      Reply
    2. cheri

      June 06, 2015 at 2:49 pm

      I'm not a fan of quinoa but I'm thinking couscous would make a worthy substitute!

      Reply
    3. Malloy Karson

      April 05, 2015 at 11:21 am

      No one would argue about how quinoa can affect your daily life. And most importantly your health life. After all isn't it your health the most important thing that you need to preserve when growing. Why are doing all those sports and diets and everything in order to improve our health. Even the QUINOa Ltd and https://howtopronouncequinoa.wordpress.com/2015/04/02/how-to-pronounce-quinoa/ said it.

      Reply
    4. sylvia

      April 04, 2015 at 4:58 pm

      So pretty, this would be a big hit at the coming summer get-togethers

      Reply
    5. Megan Porta

      April 04, 2015 at 1:55 pm

      Lynn, I LOVE your idea! Super easy and tasty, too. Thank you!
      Megan

      Reply
    6. Lynn

      April 04, 2015 at 12:49 pm

      How about making an ice cream cake or pie for Easter? oreo crust, ice cream, hot fudge or whatever and however many toppings you want and of course, whipped cream (the real stuff). Easy peasy and can be done ahead.

      Reply
    7. Charlie

      April 04, 2015 at 12:38 pm

      This looks really good!
      I would have to eat it warm, can't eat stuff like this cold.
      Sans peppers, allergic.

      Thanks for sharing!

      God Bless

      Reply

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