Main Dish | June 19, 2017

Rainbow Quinoa Salad

During summer, when the heat is unbearable, the last thing we want is a heavy meal. We turn to grilled meats and veggies, light salads and ice cold lemonade. Instead of a green salad try making this beautiful rainbow quinoa salad for your next meal or party!

Rainbow Quinoa Salad  overhead shot
In all honestly I do not like raw bell peppers…but there is something about this salad. The combo of the churchy veggies and seasoned quinoa that makes it all perfectly balanced. The beans, celery and savory quinoa are perfect! I made this rainbow quinoa salad for dinner for a bunch of picky-eater (definitely pepper-haters) people and guess what!? They all LOVED it. The whole salad was gone before dinner was up. One of the tricks is making sure the quinoa is seasoned while its boiled.

Rainbow Quinoa Salad ingredients

This rainbow quinoa salad has some color and crunch with finely diced peppers, red onions and celery, add a little feta cheese, some tomato for more color,  creamy avocado and fresh squeeze of lime juice.

Rainbow Quinoa Salad ingredients

Tips and Gadgets

  1. Rinse the beans!
  2. ALWAYS boil your quinoa in broth. I love to use Knorrs bullion + water because it has extra seasonings.
  3. Finely chop your ingredients!
  4. Make salad at least 30 minutes before serving so it has time for seasonings to marry.

This is the perfect gadget for this rainbow quinoa salad! I LOVE my Vidalia Chopper Pro. It chops all these veggies up in a matter of minutes. They’re small and uniform! I also love to use it for pico de gallo or chopping sides for green salads.

Vidalia chopper pro used to chop vegetables

Rainbow Quinoa Salad with avocado garnish

5 from 1 vote
rainbow quinoa salad
Summer Quinoa Salad with Feta Cheese
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Beat the heat with quinoa!

Course: Side Dish
Cuisine: American
Keyword: quinoa salad with feta cheese, summer salad
Calories: 1042 kcal
Author: Desarae
  • 1 cup dried quinoa
  • 2 cups broth I like to use knorrs and water
  • 1 to mato
  • 1/3 red bell pepper
  • 1/3 yellow bell pepper
  • 1/3 green bell pepper
  • 1 small red onion
  • 3/4 cup feta cheese
  • 1 avocado
  • 2 stalk of celery
  • salt and pepper to taste
  • juice of one lime
  1. Cook quinoa in broth. Set aside to cool.
  2. Drain can of black beans, then rinse.
  3. Finely dice all veggies.
  4. Toss together all chopped ingredients
  5. Mix with fresh lime juice
  6. Top with avocado and feta cheese
  7. Salt and pepper to taste
  8. *to cook quinoa in pressure cooker add 1 cup quinoa, 1 1/2 cups broth, cook on rice setting for 1 minute and natural release.
Nutrition Facts
Summer Quinoa Salad with Feta Cheese
Amount Per Serving (0.5 cup)
Calories 1042 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 18g113%
Cholesterol 100mg33%
Sodium 3215mg140%
Potassium 1632mg47%
Carbohydrates 139g46%
Fiber 16g67%
Sugar 17g19%
Protein 42g84%
Vitamin A 3305IU66%
Vitamin C 166mg201%
Calcium 692mg69%
Iron 8.9mg49%
* Percent Daily Values are based on a 2000 calorie diet.

Rainbow Quinoa Salad pin
Rainbow Quinoa Salad pin

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