• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • FOOD BLOGGING RESOURCES
    • Eat Blog Talk – podcast for food bloggers
    • Eat Blog Connect – forum for food bloggers
    • Equipment List
  • ABOUT
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

pipandebby.com

  • RECIPE INDEX
    • Appetizers
    • Bread
    • Breakfast
    • Dessert
    • Drinks
    • Main Dishes
    • Salads
    • Sandwiches
    • Sauces and Condiments
    • Side Dishes
    • Soups
  • HOLIDAY FOOD
    • New Years Day
    • New Years Eve
    • Valentines Day
    • St Patricks Day
    • Easter
    • Cinco de Mayo
    • Mothers Day
    • Fathers Day
    • Fourth of July
    • Halloween
    • Thanksgiving
    • Christmas Day
  • PARTY FOOD
    • Backyard BBQ
    • Birthday Party
    • Brunch
    • Dinner Party
    • Fall Party
    • Game Day
    • Graduation Party
    • Holiday Baking Party
    • Holiday Party
    • Pool Party
    • Summer Potluck
  • DINNER TABLE
    • All Dinner Recipes
    • 30 Minutes or Less
    • Beef
    • Casserole
    • Chicken
    • Fish
    • Leftovers
    • Mexican
    • Pasta
    • Pizza
    • Pork
    • Seafood
    • Skillet
    • Soup
    • Turkey
  • Cooking Tips

Rainbow Quinoa Salad Recipe

April 3, 2015 by Megan Porta 7 Comments

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!
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: edamame, healthy, quinoa, salad, vegetables
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 10 servings
Calories: 160.15kcal

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


Filed Under: Salads Tagged With: Backyard BBQ, Blueberries, Edamame, Healthy, Pool Party, Quinoa, Salad, Stove Top, Summer Potluck

Previous Post: « Crockpot Corned Beef and Cabbage Soup
Next Post: Gluten-Free Peanut Butter Cookies Recipe »

Reader Interactions

Comments

  1. Megan Porta

    June 7, 2015 at 2:14 am

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

    Reply
  2. cheri

    June 6, 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 5, 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 4, 2015 at 4:58 pm

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

    Reply
  5. Megan Porta

    April 4, 2015 at 1:55 pm

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

    Reply
  6. Lynn

    April 4, 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 4, 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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

Homemade Sauces

Soups You’ll Love

Join the Pip and Ebby Family!

Sign up to get value sent directly to your inbox!

Favorite Dinners

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Copyright © 2021 pipandebby.com on the Foodie Pro Theme