Go Back
To make a tasty vegetable quinoa salad, gather these main ingredients: - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 red bell pepper, diced - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) - 1 avocado, diced - ½ cup red onion, finely chopped - ½ cup fresh parsley, chopped These ingredients create a colorful mix. The quinoa adds protein, while the veggies bring crunch and flavor. For the dressing, you will need: - ¼ cup olive oil - 3 tablespoons lemon juice - 1 teaspoon garlic powder - Salt and pepper to taste This dressing ties the salad together. The lemon juice adds brightness, while garlic powder gives depth. You can customize your salad with these add-ins: - Feta cheese - Black beans - Chopped nuts (like almonds or walnuts) - Fresh herbs (like basil or cilantro) These add-ins can enhance taste and texture. Don't be afraid to mix and match based on your taste. For the full recipe, check out the Vibrant Rainbow Vegetable Quinoa Salad. First, rinse the quinoa. This step removes the bitter coating called saponin. Next, in a medium saucepan, bring two cups of vegetable broth or water to a boil. Once boiling, add the rinsed quinoa, reduce the heat to low, and cover it. Let it simmer for about 15 minutes. You want the quinoa fluffy and all the liquid absorbed. After cooking, remove it from heat and fluff with a fork. Allow the quinoa to cool to room temperature. Now, chop your vegetables. Dice one red bell pepper and one cucumber. Halve one cup of cherry tomatoes. If using fresh corn, cut kernels from the cob. If using frozen corn, just measure out one cup. Dice one avocado and finely chop half a cup of red onion. Lastly, chop half a cup of fresh parsley. This colorful mix adds flavor and crunch to your salad. In a large mixing bowl, combine all the chopped vegetables. Then, in a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper. Pour this dressing over your vegetable mix. Add the cooled quinoa to the bowl. Toss everything gently until well mixed. Taste your salad and adjust the seasoning if needed. For the best flavor, refrigerate the salad for at least 30 minutes. Serve it in a large bowl or on a platter. You can garnish with extra parsley or lemon wedges for a pop of color. For a fun twist, layer it in mason jars for easy serving. Enjoy your vibrant rainbow vegetable quinoa salad! This full recipe can guide you through making this fresh and flavorful delight. To cook quinoa just right, start by rinsing it well. This removes any bitter taste. Use a ratio of 1 cup quinoa to 2 cups liquid. You can use water or vegetable broth for extra flavor. Bring the liquid to a boil. Once boiling, add the rinsed quinoa. Lower the heat, cover, and simmer for about 15 minutes. The quinoa is done when it is fluffy and has absorbed all the liquid. Use a fork to fluff it up and let it cool before mixing it with vegetables. To boost the taste, add herbs and spices. Fresh herbs like parsley or cilantro work well. Garlic powder adds a nice kick. You can also mix in lemon juice for brightness. If you like heat, a pinch of red pepper flakes gives a fun twist. Always taste your salad before serving. Adjust the seasoning to your liking with salt and pepper. A drizzle of olive oil adds richness and helps the flavors blend. Meal prepping makes life easier. First, cook a large batch of quinoa. Store it in an airtight container in the fridge. You can prepare the vegetables ahead of time, too. Cut them and keep them in separate containers. This keeps them fresh and crisp. When you are ready to eat, mix the quinoa and veggies. Pour on the dressing and enjoy! This salad stays fresh in the fridge for about 3 days. It makes a great lunch or side dish. For a quick grab-and-go option, layer the salad in mason jars. Just shake and eat! Feel free to check the Full Recipe for more details! {{image_2}} You can change the vegetables in this salad to fit your taste. Try adding spinach for a green boost. Broccoli and zucchini also work well. For a little heat, add some diced jalapeños. You can use any mix of veggies you have on hand. This keeps the salad fresh and exciting. Adding protein can make your salad even heartier. Beans are a great choice. Black beans, chickpeas, or kidney beans add fiber and taste. If you want meat, grilled chicken is a good option. Cooked shrimp or tofu are great for a twist. These protein additions help make this salad a complete meal. Make seasonal salads by using fresh ingredients from the market. In the summer, add fresh basil and peaches. In fall, try roasted butternut squash with cranberries. For holiday gatherings, mix in festive colors like red and green peppers. These themed salads can match any occasion or season. To store leftover salad, place it in a container. Make sure it is airtight. This keeps it fresh and prevents spills. You can enjoy it cold or at room temperature. If you need to, add more dressing before serving. You can freeze quinoa and vegetables for later use. First, let them cool completely. Then, place them in freezer bags. Remove as much air as you can before sealing. This helps stop freezer burn. Use them within three months for best taste. For storage, glass containers work well. They keep food fresh and are easy to clean. You can also use BPA-free plastic containers. Choose ones that are airtight. This keeps moisture out and flavors in. Yes, you can make Vegetable Quinoa Salad ahead of time. This salad tastes even better after sitting for a while. The flavors mix well when it rests. I often prepare it a day before. Just keep it in the fridge and cover it tightly. If you want a substitute for quinoa, try using brown rice or farro. Both options have a nice texture. They also add fiber and nutrients. You can use other grains like bulgur or barley too. Just adjust the cooking time based on the grain you choose. Yes, Vegetable Quinoa Salad is gluten-free. Quinoa itself is a gluten-free grain. This makes it safe for people with gluten allergies. Just be sure to check any added ingredients, like broth or dressings, for gluten. Vegetable Quinoa Salad lasts about 3 to 5 days in the fridge. Keep it in an airtight container for best results. If the salad starts to look or smell off, it's best to throw it away. Always trust your senses! Quinoa packs many health benefits. It is a complete protein, meaning it has all nine essential amino acids. This makes it great for vegans and vegetarians. Quinoa is also high in fiber, which helps digestion. It has vitamins and minerals like magnesium and B vitamins. Eating quinoa can support heart health and keep you full longer. This blog post covered the key aspects of Vegetable Quinoa Salad. We explored the main ingredients, dressings, and optional add-ins to boost flavor. You learned how to cook quinoa and prepare vegetables step-by-step. Helpful tips showed you how to enhance flavors and store leftovers. Variations let you mix it up, adding proteins or seasonal veggies. Remember, making this salad can be quick and easy. Enjoy creating your own delicious versions!

Vegetable Quinoa Salad

Brighten up your meals with this Vegetable Quinoa Salad that's both fresh and flavorful! Packed with colorful veggies and topped with a zesty dressing, this recipe is quick to prepare and perfect for any occasion. Discover how to cook quinoa, mix vibrant ingredients, and customize with add-ins for a delicious twist.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 red bell pepper, diced

1 cucumber, diced

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 avocado, diced

½ cup red onion, finely chopped

½ cup fresh parsley, chopped

¼ cup olive oil

3 tablespoons lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring the vegetable broth (or water) to a boil.

    Add the rinsed quinoa to the boiling liquid, reduce heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid.

      Once cooked, remove from heat and fluff the quinoa with a fork. Allow it to cool to room temperature.

        In a large mixing bowl, combine the diced red bell pepper, cucumber, cherry tomatoes, corn, avocado, red onion, and parsley.

          In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper until well combined.

            Add the cooled quinoa to the mixing bowl with the vegetables. Pour the dressing over the top and toss gently until everything is well mixed.

              Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.

                Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                    - Presentation Tips: Serve in a large bowl or on a platter, garnished with extra parsley or lemon wedges for a pop of color. You can also layer the salad in mason jars for a portable option!