Rainbow Quinoa Salad
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (16)

Rainbow Quinoa Salad

NUTRITION · PER SERVING32M COOK
CAL 13%·PRO 16%
CARBS 35G56% OF CAL
6G FIBER0G ADDED6G INTRINSIC23G OTHER6G TOTAL SUGAR
FAT 10G35% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful quinoa salad loaded with vegetables, chickpeas, and a zesty vinaigrette. Vegan, gluten-free, and meal-prep friendly, it's nutritious and satisfying.

sideamericangrain bowlsaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup dry quinoa
  • 1.5 cups water
  • salt and pepper (to taste)
  • 2 Roma tomatoes
  • 2 carrots ((or 1/2-3/4 cup shredded carrots))
  • 1 red bell pepper
  • 1 stalk green onion
  • 1/2 English (hothouse) cucumber
  • 1/4-1/3 cup finely chopped red onion
  • 1 cup corn ((steamed from frozen))
  • 1 can chickpeas ((14.5 oz) drained and rinsed)
  • 1.5 lemons (, freshly juiced)
  • 1/4 cup avocado oil ((or light olive oil))
  • 2 tsp apple cider vinegar ((or red wine vinegar))
  • 1 tsp fresh minced garlic (from approx. 2 cloves)
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup fresh chopped parsley ((optional but tasty!))
PREP
20M
SODIUM
366MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.