Rainbow Quinoa Salad with Lemon Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rainbow quinoa salad combines cooked quinoa with raw vegetables in a bright lemon dressing. It's fresh, colorful, crunchy, and light. Serve it as a main lunch dish or meal-prep option.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons lemon juice
- 4 tablespoons olive oil
- 1/2 teaspoon kosher salt
- fresh black pepper (to taste)
- 4 cups cooked quinoa (from about 1 1/3 cups)
- 1 cup shredded brussels sprouts
- 1 cup shredded red cabbage
- 1 cup shredded or thin sliced carrots
- 1 cup yellow bell peppers
- 1 cup diced mini cucumbers
- 1 cup halved cherry tomatoes
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 283mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 704mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.