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Side dishe for 8

Rainbow Quinoa Salad

This colorful salad combines cooked quinoa, fresh vegetables, chickpeas, corn, and a lemon oil dressing.

$0.91per serving $
32 minstart to table
8servings

AmericanVegetarianVeganDairy-freeBudgetSide dishesLunchesSummer

Ingredients

  • 1 cup dry quinoa
  • 1 1/2 cups water
  • salt and pepper (optional)
  • 2 roma tomatoes
  • 2 carrots
  • 1 red bell pepper
  • 1 stalk green onion
  • 1/2 english cucumber
  • 2/7 cup finely chopped red onion
  • 1 cup corn
  • 1 can (14 1/2 oz) chickpeas drained and rinsed
  • 1 1/2 lemons
  • 1/4 cup avocado oil
  • 2 tsp apple cider vinegar
  • 1 tsp fresh minced garlic
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup fresh chopped parsley (optional)

Steps

  1. Rinse the quinoa, combine it with water in a small saucepan, and add salt and pepper if desired.
  2. Bring the quinoa to a boil, cover, reduce the heat, and simmer for 15 minutes.
  3. Remove the quinoa from the heat, let it stand covered for 5 minutes, then cool it briefly.
  4. Chop the tomatoes, carrots, bell pepper, green onion, cucumber, and red onion.
  5. Whisk the lemon juice, avocado oil, vinegar, garlic, oregano, salt, and pepper in a large bowl.
  6. Stir the quinoa, vegetables, corn, chickpeas, and parsley into the dressing and chill for 5 minutes.

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