Rainbow quinoa salad is much more than an ordinary dish. It embodies the perfect fusion between the freshness of crunchy vegetables and the nutritional richness of quinoa. Not only is it delicious, but it's also an explosion of colour on your plate. Ready for your lunch or to delight your guests, this recipe will quickly become a staple in your kitchen.


  • 1 cup quinoa (preferably tricoloured quinoa for a variety of colours)
  • 2 cups water
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cucumber, diced
  • 1 carrot, grated
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onions, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • Juice of 2 lemons
  • 3 tablespoons olive oil
  • Salt and pepper to taste


Preparation of quinoa: Rinse quinoa in cold water in a colander. In a saucepan, bring 2 cups of water to a boil. Add rinsed quinoa and reduce heat. Cover and simmer for about 15 minutes until the quinoa is tender and all the water has been absorbed. Remove from heat and allow to cool. 

Prepare the vegetables: While the quinoa is cooling, prepare the vegetables. Dice the peppers, cucumber, cherry tomatoes and red onions, and grate the carrot. Transfer all vegetables to a large salad bowl.

Assembling the salad: Once the quinoa has cooled, add it to the vegetables in the salad bowl. 

Also, add the chopped fresh parsley. 

Seasoning: Mix the lemon juice with the olive oil in a small bowl. Pour this vinaigrette over the quinoa and vegetable salad—season with salt and pepper to taste.

Mix and let stand: Gently toss all ingredients until well combined, and dressing coats salad evenly. Let stand in the refrigerator for at least 30 minutes to allow the flavours to blend.

Serving: After resting, remove the salad from the fridge. Give it a final spoonful of dressing to ensure all the ingredients are well coated.

Serve in individual bowls or as an accompaniment to your favourite dishes.

Additional tips

You can personalize this recipe by adding other vegetables of your choice, such as avocado, peas or fresh spinach.

For an extra touch of protein, you can add diced grilled chicken, cooked shrimp or roasted chickpeas to the salad. 

This salad keeps well in the fridge in an airtight container and can be enjoyed cold or at room temperature.

Rainbow Quinoa Salad is much more than a simple side dish. It's a celebration of nature's flavours and colours, offering an explosion of freshness with every bite. Bon appétit!