Rainbow Quinoa Salad

13 30 204
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 8
Rainbow Quinoa Salad
Health Highlights


1 cup Quinoa, uncooked
2 large stalk(s) Celery (diced small)
1 medium pepper(s) Red bell pepper (diced small)
2 medium Carrots (peeled and grated)
2 green onion (stem) Green onion (green only, thinly sliced)
1/4 cup Cranberries, dried
1/4 cup Apricot, dried (diced small)
1/3 cup Extra virgin olive oil (vinaigrette)
2 tbsp Rice vinegar (vinaigrette)
1 large Orange (vinaigrette - juiced)
2 tbsp Parsley, fresh (vinaigrette - finely chopped)
1 pinch Kosher salt (vinaigrette)
1 dash Black pepper (vinaigrette)


Place quinoa in a fine mesh strainer and rinse well under cold water. Cook according to package instructions. Set aside and allow to cool.

In a large bowl, add celery, pepper, carrots, scallions, cranberries and apricots.

Combine vinaigrette ingredients in a bowl, whisking to combine.

Add quinoa to the bowl and pour vinaigrette over, tossing to combine. Chill for at least ½ hour to let the flavors develop.


Quinoa has a natural coating called saponin that can taste bitter and soapy if it is not removed. Some brands will rinse the quinoa prior to packaging, but to be safe I always rinse it before cooking.

Nutrition Facts

Per Portion

Calories 204
Calories from fat 94
Calories from saturated fat 12.8
Total Fat 10.5 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 6.9 g
Cholesterol 0
Sodium 48 mg
Potassium 336 mg
Total Carbohydrate 25.3 g
Dietary Fiber 3.4 g
Sugars 8.7 g
Protein 3.8 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.1
Vegetables 0.9

Energy sources


Meal Type(s)