\n<\/p>\n
<\/p>\nThis healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!<\/p>\n<\/noscript>Rainbow Quinoa Salad<\/h2>\nI\u2019ve been making rainbow salads for my daughter Madison since she was very little. She frequently asks me to make them, so I always have a colorful assortment of vegetables on hand. I switch it up, sometimes with radishes in place of tomatoes or green olives in place of cucumbers. Honestly, I use whatever is in my fridge! Quinoa salads are the perfect lunch or a potluck side dish, and some of my other favorites are this Mediterranean Quinoa Salad, Avocado Quinoa Salad, and Quinoa Black Bean Salad.<\/p>\n<\/noscript><\/h2>\nWhat are the benefits of eating quinoa?<\/h2>\nThough technically a seed, quinoa is a grain high in protein and fiber. It\u2019s also a complete protein, meaning it has \u201call nine essential amino acids that our bodies cannot make on their own.\u201c One cup of cooked quinoa provides about eight grams of protein and five grams of fiber. It\u2019s also rich in other nutrients, including magnesium, iron, fiber, and manganese.<\/p>\nDo you eat quinoa salad cold or warm?<\/h2>\nYou eat this rainbow quinoa salad cold, which makes it perfect for making ahead since you don\u2019t have to reheat it.<\/p>\nQuinoa Salad Ingredients<\/h2>\n\nQuinoa:<\/strong> You\u2019ll need four cups of cooked quinoa, which is about one and a third cups of uncooked quinoa.<\/li>\nVegetables:<\/strong> Shredded brussels sprouts, red cabbage, and carrots, yellow bell peppers, mini cucumbers, and cherry tomatoes<\/li>\nLemon Dressing:<\/strong> Lemon juice, olive oil, salt, and black pepper<\/li>\n<\/ul>\nHow to Cook Quinoa for Salad<\/h2>\nProperly cooking quinoa for salads is essential to avoid mushy quinoa. If you make it on the stove, use less water than the package recommends. For one cup of raw quinoa, use 1 \u00be cups of water or broth (not two cups which is what the instructions say). You can also make it in the Instant Pot if you prefer.<\/p>\nHow to Make Quinoa Salad<\/h2>\n\nWhisk the dressing ingredients<\/strong> in a small bowl.<\/li>\nPut a cup of quinoa<\/strong> in each of the four bowls, and top it with a quarter of the veggies in rainbow order, starting with purple and ending with red.<\/li>\nPour the dressing<\/strong> over the salads and adjust the salt and pepper if needed.<\/li>\n<\/ul>\nHow many days is quinoa salad good for?<\/h2>\nRainbow quinoa salad is good for up to five days in the refrigerator. Meal prep it in four two-cup containers and have it for lunches throughout the week.<\/p>\nVariations:<\/h2>\n\nFor extra protein<\/strong>, add some black beans or chickpeas. If you want to add meat, diced chicken breast or eggs would work.<\/li>\nSubstitute red or tricolor quinoa.<\/strong><\/li>\nUse green olives or jalapenos<\/strong> in place of cucumbers.<\/li>\nIf you can\u2019t find mini cucumbers<\/strong>, use a large English cucumber.<\/li>\nIf you don\u2019t mind your salad being short a rainbow color, red or orange bell pepper<\/strong> will work if you don\u2019t have yellow.<\/li>\nSubstitute grape tomatoes<\/strong> for cherry.<\/li>\nSave Time:<\/strong> Use the shredding disc on your food processor to quickly shred the brussels sprouts, cabbage, and carrots. You can also buy them pre-shredded from the supermarket.<\/li>\nCheese:<\/strong> Top the quinoa salad with feta or goat cheese.<\/li>\nHerbs:<\/strong> Add fresh herbs, like basil or parsley.<\/li>\nServe it to a crowd<\/strong> and mix all the ingredients in a large bowl. You can also easily double or triple the recipe.<\/li>\n<\/ul>\n<\/p>\n<\/noscript><\/p>\n<\/p>\n<\/noscript><\/noscript><\/p>\nMore Quinoa Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Rainbow Quinoa Salad<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me\u00a0 comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nRainbow Quinoa Salad with Lemon Dressing<\/h2>\n4<\/span><\/p>\n\n394<\/span> Cals<\/span><\/span>\n10.5<\/span> Protein<\/span><\/span>\n51<\/span> Carbs<\/span><\/span>\n17<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEat the rainbow! This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!<\/span><\/p>\n\n\nDressing:<\/h4>\n\n4<\/span> tablespoons<\/span> lemon juice<\/span><\/li>\n4<\/span> tablespoons<\/span> olive oil<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\nfresh black pepper<\/span>, to taste<\/span><\/li>\n<\/ul>\n<\/div>\n\nSalad<\/h4>\n\n4<\/span> cups<\/span> cooked quinoa<\/span>, from about 1 1\/3 cups<\/span><\/li>\n1<\/span> cup<\/span> shredded brussels sprouts<\/span><\/li>\n1<\/span> cup<\/span> shredded red cabbage<\/span><\/li>\n1<\/span> cup<\/span> shredded or thin sliced carrots<\/span><\/li>\n1<\/span> cup<\/span> yellow bell peppers<\/span><\/li>\n1<\/span> cup<\/span> diced mini cucumbers<\/span><\/li>\n1<\/span> cup<\/span> halved cherry tomatoes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nCombine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.<\/p>\n<\/li>\n\nAdd one cup quinoa in each bowl. Top with 1\/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.<\/p>\n<\/li>\n\nPour the dressing over the salad, adjust salt and pepper, as needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>394<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>51<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>17<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>184<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>quinoa salad, rainbow salad, vegan salad<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!<\/p>\n
I\u2019ve been making rainbow salads for my daughter Madison since she was very little. She frequently asks me to make them, so I always have a colorful assortment of vegetables on hand. I switch it up, sometimes with radishes in place of tomatoes or green olives in place of cucumbers. Honestly, I use whatever is in my fridge! Quinoa salads are the perfect lunch or a potluck side dish, and some of my other favorites are this Mediterranean Quinoa Salad, Avocado Quinoa Salad, and Quinoa Black Bean Salad.<\/p>\n
Though technically a seed, quinoa is a grain high in protein and fiber. It\u2019s also a complete protein, meaning it has \u201call nine essential amino acids that our bodies cannot make on their own.\u201c One cup of cooked quinoa provides about eight grams of protein and five grams of fiber. It\u2019s also rich in other nutrients, including magnesium, iron, fiber, and manganese.<\/p>\n
You eat this rainbow quinoa salad cold, which makes it perfect for making ahead since you don\u2019t have to reheat it.<\/p>\n
Properly cooking quinoa for salads is essential to avoid mushy quinoa. If you make it on the stove, use less water than the package recommends. For one cup of raw quinoa, use 1 \u00be cups of water or broth (not two cups which is what the instructions say). You can also make it in the Instant Pot if you prefer.<\/p>\n
Rainbow quinoa salad is good for up to five days in the refrigerator. Meal prep it in four two-cup containers and have it for lunches throughout the week.<\/p>\n
<\/p>\n
<\/noscript><\/p>\n<\/p>\n<\/noscript><\/noscript><\/p>\nMore Quinoa Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Rainbow Quinoa Salad<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me\u00a0 comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nRainbow Quinoa Salad with Lemon Dressing<\/h2>\n4<\/span><\/p>\n\n394<\/span> Cals<\/span><\/span>\n10.5<\/span> Protein<\/span><\/span>\n51<\/span> Carbs<\/span><\/span>\n17<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEat the rainbow! This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!<\/span><\/p>\n\n\nDressing:<\/h4>\n\n4<\/span> tablespoons<\/span> lemon juice<\/span><\/li>\n4<\/span> tablespoons<\/span> olive oil<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\nfresh black pepper<\/span>, to taste<\/span><\/li>\n<\/ul>\n<\/div>\n\nSalad<\/h4>\n\n4<\/span> cups<\/span> cooked quinoa<\/span>, from about 1 1\/3 cups<\/span><\/li>\n1<\/span> cup<\/span> shredded brussels sprouts<\/span><\/li>\n1<\/span> cup<\/span> shredded red cabbage<\/span><\/li>\n1<\/span> cup<\/span> shredded or thin sliced carrots<\/span><\/li>\n1<\/span> cup<\/span> yellow bell peppers<\/span><\/li>\n1<\/span> cup<\/span> diced mini cucumbers<\/span><\/li>\n1<\/span> cup<\/span> halved cherry tomatoes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nCombine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.<\/p>\n<\/li>\n\nAdd one cup quinoa in each bowl. Top with 1\/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.<\/p>\n<\/li>\n\nPour the dressing over the salad, adjust salt and pepper, as needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>394<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>51<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>17<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>184<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>quinoa salad, rainbow salad, vegan salad<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
<\/noscript><\/noscript><\/p>\nMore Quinoa Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Rainbow Quinoa Salad<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me\u00a0 comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nRainbow Quinoa Salad with Lemon Dressing<\/h2>\n4<\/span><\/p>\n\n394<\/span> Cals<\/span><\/span>\n10.5<\/span> Protein<\/span><\/span>\n51<\/span> Carbs<\/span><\/span>\n17<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEat the rainbow! This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!<\/span><\/p>\n\n\nDressing:<\/h4>\n\n4<\/span> tablespoons<\/span> lemon juice<\/span><\/li>\n4<\/span> tablespoons<\/span> olive oil<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\nfresh black pepper<\/span>, to taste<\/span><\/li>\n<\/ul>\n<\/div>\n\nSalad<\/h4>\n\n4<\/span> cups<\/span> cooked quinoa<\/span>, from about 1 1\/3 cups<\/span><\/li>\n1<\/span> cup<\/span> shredded brussels sprouts<\/span><\/li>\n1<\/span> cup<\/span> shredded red cabbage<\/span><\/li>\n1<\/span> cup<\/span> shredded or thin sliced carrots<\/span><\/li>\n1<\/span> cup<\/span> yellow bell peppers<\/span><\/li>\n1<\/span> cup<\/span> diced mini cucumbers<\/span><\/li>\n1<\/span> cup<\/span> halved cherry tomatoes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nCombine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.<\/p>\n<\/li>\n\nAdd one cup quinoa in each bowl. Top with 1\/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.<\/p>\n<\/li>\n\nPour the dressing over the salad, adjust salt and pepper, as needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>394<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>51<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>17<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>184<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>quinoa salad, rainbow salad, vegan salad<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Your comments are helpful! If you\u2019ve tried this healthy Rainbow Quinoa Salad<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me\u00a0 comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nRainbow Quinoa Salad with Lemon Dressing<\/h2>\n4<\/span><\/p>\n\n394<\/span> Cals<\/span><\/span>\n10.5<\/span> Protein<\/span><\/span>\n51<\/span> Carbs<\/span><\/span>\n17<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEat the rainbow! This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!<\/span><\/p>\n\n\nDressing:<\/h4>\n\n4<\/span> tablespoons<\/span> lemon juice<\/span><\/li>\n4<\/span> tablespoons<\/span> olive oil<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\nfresh black pepper<\/span>, to taste<\/span><\/li>\n<\/ul>\n<\/div>\n\nSalad<\/h4>\n\n4<\/span> cups<\/span> cooked quinoa<\/span>, from about 1 1\/3 cups<\/span><\/li>\n1<\/span> cup<\/span> shredded brussels sprouts<\/span><\/li>\n1<\/span> cup<\/span> shredded red cabbage<\/span><\/li>\n1<\/span> cup<\/span> shredded or thin sliced carrots<\/span><\/li>\n1<\/span> cup<\/span> yellow bell peppers<\/span><\/li>\n1<\/span> cup<\/span> diced mini cucumbers<\/span><\/li>\n1<\/span> cup<\/span> halved cherry tomatoes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nCombine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.<\/p>\n<\/li>\n\nAdd one cup quinoa in each bowl. Top with 1\/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.<\/p>\n<\/li>\n\nPour the dressing over the salad, adjust salt and pepper, as needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>394<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>51<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>17<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>184<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>quinoa salad, rainbow salad, vegan salad<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
4<\/span><\/p>\n\n394<\/span> Cals<\/span><\/span>\n10.5<\/span> Protein<\/span><\/span>\n51<\/span> Carbs<\/span><\/span>\n17<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEat the rainbow! This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!<\/span><\/p>\n\n\nDressing:<\/h4>\n\n4<\/span> tablespoons<\/span> lemon juice<\/span><\/li>\n4<\/span> tablespoons<\/span> olive oil<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\nfresh black pepper<\/span>, to taste<\/span><\/li>\n<\/ul>\n<\/div>\n\nSalad<\/h4>\n\n4<\/span> cups<\/span> cooked quinoa<\/span>, from about 1 1\/3 cups<\/span><\/li>\n1<\/span> cup<\/span> shredded brussels sprouts<\/span><\/li>\n1<\/span> cup<\/span> shredded red cabbage<\/span><\/li>\n1<\/span> cup<\/span> shredded or thin sliced carrots<\/span><\/li>\n1<\/span> cup<\/span> yellow bell peppers<\/span><\/li>\n1<\/span> cup<\/span> diced mini cucumbers<\/span><\/li>\n1<\/span> cup<\/span> halved cherry tomatoes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nCombine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.<\/p>\n<\/li>\n\nAdd one cup quinoa in each bowl. Top with 1\/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.<\/p>\n<\/li>\n\nPour the dressing over the salad, adjust salt and pepper, as needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>394<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>51<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>17<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>184<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>quinoa salad, rainbow salad, vegan salad<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
\n394<\/span> Cals<\/span><\/span>\n10.5<\/span> Protein<\/span><\/span>\n51<\/span> Carbs<\/span><\/span>\n17<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEat the rainbow! This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!<\/span><\/p>\n\n\nDressing:<\/h4>\n\n4<\/span> tablespoons<\/span> lemon juice<\/span><\/li>\n4<\/span> tablespoons<\/span> olive oil<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\nfresh black pepper<\/span>, to taste<\/span><\/li>\n<\/ul>\n<\/div>\n\nSalad<\/h4>\n\n4<\/span> cups<\/span> cooked quinoa<\/span>, from about 1 1\/3 cups<\/span><\/li>\n1<\/span> cup<\/span> shredded brussels sprouts<\/span><\/li>\n1<\/span> cup<\/span> shredded red cabbage<\/span><\/li>\n1<\/span> cup<\/span> shredded or thin sliced carrots<\/span><\/li>\n1<\/span> cup<\/span> yellow bell peppers<\/span><\/li>\n1<\/span> cup<\/span> diced mini cucumbers<\/span><\/li>\n1<\/span> cup<\/span> halved cherry tomatoes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nCombine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.<\/p>\n<\/li>\n\nAdd one cup quinoa in each bowl. Top with 1\/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.<\/p>\n<\/li>\n\nPour the dressing over the salad, adjust salt and pepper, as needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>394<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>51<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>17<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>184<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>quinoa salad, rainbow salad, vegan salad<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Prep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEat the rainbow! This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!<\/span><\/p>\n\n\nDressing:<\/h4>\n\n4<\/span> tablespoons<\/span> lemon juice<\/span><\/li>\n4<\/span> tablespoons<\/span> olive oil<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\nfresh black pepper<\/span>, to taste<\/span><\/li>\n<\/ul>\n<\/div>\n\nSalad<\/h4>\n\n4<\/span> cups<\/span> cooked quinoa<\/span>, from about 1 1\/3 cups<\/span><\/li>\n1<\/span> cup<\/span> shredded brussels sprouts<\/span><\/li>\n1<\/span> cup<\/span> shredded red cabbage<\/span><\/li>\n1<\/span> cup<\/span> shredded or thin sliced carrots<\/span><\/li>\n1<\/span> cup<\/span> yellow bell peppers<\/span><\/li>\n1<\/span> cup<\/span> diced mini cucumbers<\/span><\/li>\n1<\/span> cup<\/span> halved cherry tomatoes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nCombine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.<\/p>\n<\/li>\n\nAdd one cup quinoa in each bowl. Top with 1\/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.<\/p>\n<\/li>\n\nPour the dressing over the salad, adjust salt and pepper, as needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>394<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>51<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>17<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>184<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>quinoa salad, rainbow salad, vegan salad<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Cook Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEat the rainbow! This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!<\/span><\/p>\n\n\nDressing:<\/h4>\n\n4<\/span> tablespoons<\/span> lemon juice<\/span><\/li>\n4<\/span> tablespoons<\/span> olive oil<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\nfresh black pepper<\/span>, to taste<\/span><\/li>\n<\/ul>\n<\/div>\n\nSalad<\/h4>\n\n4<\/span> cups<\/span> cooked quinoa<\/span>, from about 1 1\/3 cups<\/span><\/li>\n1<\/span> cup<\/span> shredded brussels sprouts<\/span><\/li>\n1<\/span> cup<\/span> shredded red cabbage<\/span><\/li>\n1<\/span> cup<\/span> shredded or thin sliced carrots<\/span><\/li>\n1<\/span> cup<\/span> yellow bell peppers<\/span><\/li>\n1<\/span> cup<\/span> diced mini cucumbers<\/span><\/li>\n1<\/span> cup<\/span> halved cherry tomatoes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nCombine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.<\/p>\n<\/li>\n\nAdd one cup quinoa in each bowl. Top with 1\/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.<\/p>\n<\/li>\n\nPour the dressing over the salad, adjust salt and pepper, as needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>394<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>51<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>17<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>184<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>quinoa salad, rainbow salad, vegan salad<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Total Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nEat the rainbow! This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!<\/span><\/p>\n\n\nDressing:<\/h4>\n\n4<\/span> tablespoons<\/span> lemon juice<\/span><\/li>\n4<\/span> tablespoons<\/span> olive oil<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\nfresh black pepper<\/span>, to taste<\/span><\/li>\n<\/ul>\n<\/div>\n\nSalad<\/h4>\n\n4<\/span> cups<\/span> cooked quinoa<\/span>, from about 1 1\/3 cups<\/span><\/li>\n1<\/span> cup<\/span> shredded brussels sprouts<\/span><\/li>\n1<\/span> cup<\/span> shredded red cabbage<\/span><\/li>\n1<\/span> cup<\/span> shredded or thin sliced carrots<\/span><\/li>\n1<\/span> cup<\/span> yellow bell peppers<\/span><\/li>\n1<\/span> cup<\/span> diced mini cucumbers<\/span><\/li>\n1<\/span> cup<\/span> halved cherry tomatoes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nCombine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.<\/p>\n<\/li>\n\nAdd one cup quinoa in each bowl. Top with 1\/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.<\/p>\n<\/li>\n\nPour the dressing over the salad, adjust salt and pepper, as needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>394<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>51<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>17<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>184<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>quinoa salad, rainbow salad, vegan salad<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Eat the rainbow! This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!<\/span><\/p>\n\n\nDressing:<\/h4>\n\n4<\/span> tablespoons<\/span> lemon juice<\/span><\/li>\n4<\/span> tablespoons<\/span> olive oil<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\nfresh black pepper<\/span>, to taste<\/span><\/li>\n<\/ul>\n<\/div>\n\nSalad<\/h4>\n\n4<\/span> cups<\/span> cooked quinoa<\/span>, from about 1 1\/3 cups<\/span><\/li>\n1<\/span> cup<\/span> shredded brussels sprouts<\/span><\/li>\n1<\/span> cup<\/span> shredded red cabbage<\/span><\/li>\n1<\/span> cup<\/span> shredded or thin sliced carrots<\/span><\/li>\n1<\/span> cup<\/span> yellow bell peppers<\/span><\/li>\n1<\/span> cup<\/span> diced mini cucumbers<\/span><\/li>\n1<\/span> cup<\/span> halved cherry tomatoes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nCombine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.<\/p>\n<\/li>\n\nAdd one cup quinoa in each bowl. Top with 1\/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.<\/p>\n<\/li>\n\nPour the dressing over the salad, adjust salt and pepper, as needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>394<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>51<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>17<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>184<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>quinoa salad, rainbow salad, vegan salad<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Combine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.<\/p>\n<\/li>\n
Add one cup quinoa in each bowl. Top with 1\/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.<\/p>\n<\/li>\n
Pour the dressing over the salad, adjust salt and pepper, as needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Serving: <\/span>2<\/span>1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>394<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>51<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>17<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>184<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>quinoa salad, rainbow salad, vegan salad<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Keywords: <\/span>quinoa salad, rainbow salad, vegan salad<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
![\"Rainbow](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/Rainbow-Quinoa-Salad-with-Lemon-Dressing.jpg\")
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![\"Rainbow](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/1671364161_375_Rainbow-Quinoa-Salad-with-Lemon-Dressing.jpg\")
![\"rainbow](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/1671364161_19_Rainbow-Quinoa-Salad-with-Lemon-Dressing.jpg\")
![\"Rainbow](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/1671364161_436_Rainbow-Quinoa-Salad-with-Lemon-Dressing.jpg\")
![\"vegan](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/1671364161_651_Rainbow-Quinoa-Salad-with-Lemon-Dressing.jpg\")
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![\"Rainbow](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/1671364161_436_Rainbow-Quinoa-Salad-with-Lemon-Dressing.jpg\"\/)
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