Rainbow Quinoa Salad

HilahCooking's picture

Apr. 08, 2016

Quinoa salad recipe with fresh vegetables, basil, olive oil and orange juice. This quinoa salad is a perfect main dish salad. Add grilled chicken or tofu, or boiled egg for even more protein.


White quinoa/Blended quinoa 1 Cup (16 tbs)
Water 1 1/2 Cup (24 tbs)
Corn kernel 1/2 Cup (8 tbs) (fresh or frozen)
Orange juice 1/4 Cup (4 tbs)
Olive oil 2 Tablespoon
Mustard 1 Tablespoon
Salt 1 Teaspoon
Carrot 1 , grated
Celery stalk 1 , diced
Radicchio head 1/2
Green onions 2 , sliced
Minced fresh basil/Parsley 2 Tablespoon (or dill)
Toasted almonds 1/4 Cup (4 tbs) (optional) (Optional)
Pepper 1/2 Teaspoon
Red bell pepper 1/2 , dice




Combine quinoa with 1½ cups water in a small pot. Cover and bring to boil. Reduce to low and simmer 12 minutes. Turn off heat and add corn but do not stir. Put the lid back on. Let it hang out while you prep the vegetables.


Grate the carrot and dice the celery and bell pepper. Shred the radicchio.


Transfer the quinoa to a large bowl and pour the orange juice over, then the olive oil, mustard, salt and pepper. Toss gently with a spoon to mix. Add in the vegetables and herbs. Stir again.




Serve warm or cold, topped with toasted nuts

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 214Calories from Fat 91

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 356 mg14.83%

Total Carbohydrates 25 g8.3%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet