Eat your veggies and enjoy it all the way with this Rainbow Quinoa Salad! This is one of the best quinoa salad recipes. Packed with flavor and topped with crispy gochujang chickpeas, this is the perfect vegan summer lunch!
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Are you ready for another quinoa recipe to knock your socks off? Whether you’re prepping for a cookout, looking for a light lunch, or want a side dish that’s full of nutrients and veggies, this is the recipe for you!
Rainbow quinoa salad is an easy recipe that works as a main dish salad or a side. It’s also great warm or cold, so you don’t have to worry about letting it sit out for a little bit.
This recipe is vegan and naturally gluten-free (just check your gochujang, I like Chung Jung One (affiliate link), which is vegan and gluten-free). It’s made with simple, whole foods that will leave you feeling well and satisfied.
Rainbow quinoa salad ingredients
- Quinoa
- Vegetable stock
- Red cabbage
- Red bell pepper
- Carrot
- Corn
- Green onion
- Avocado
- Gochujang crispy chickpeas
Dressing ingredients
- Rice vinegar
- Garlic
- Honey
- Sesame oil
- Tamari
- Ginger
How to make rainbow quinoa salad
- Cook the quinoa.
- Shake the dressing ingredients together in a small jar.
- Dice and shred veggies.
- Toss the veggies and quinoa together in a big bowl with half the dressing.
- Top individual servings with gochujang crispy chickpeas and additional dressing if desired.
Top tips and questions
What is the flavor of this salad?
This quinoa salad is Asian inspired. The dressing gives it the most flavor with soy, sesame, rice vinegar, and ginger. Other than that it tastes like crisp, fresh veggies!
What is rainbow quinoa?
Rainbow quinoa actually refers to a blend of colored quinoa. This recipe gets its rainbow name from all the colorful veggies, but feel free to use whatever quinoa you have on hand, including rainbow quinoa.
What are gochujang crispy chickpeas?
Gochujang crispy chickpeas are like your favorite roasted chickpeas but flavored with ginger and gochujang, a Korean fermented red chili paste. If you can’t find it or don’t want to make it, you can omit this addition to the recipe.
How do you shred a carrot?
You can purchase shredded carrot at the grocery store, otherwise if you prefer to do it yourself you can grate it on the large holes of a box grater or use a food processor. My favorite way to make carrot shreds is to use this handy tool from Deiss. Just run the peeler along the carrot and it turns to shreds!
Is rainbow quinoa salad good for you?
This recipe for quinoa salad is nutrient dense and full of whole foods, making it a really healthy option! If you are concerned about sodium, choose a low sodium soy sauce or tamari (gluten-free soy sauce) as well as chickpeas. You can also leave out the sesame and olive oil if you are oil free.
How to cook quinoa
I have a whole post about how to cook quinoa, but it’s super simple!
- Rinse your quinoa in a strainer for 2 minutes.
- Heat a little olive oil in a pan over medium heat and add the quinoa, stirring until it begins to pop.
- Add your liquid (water or vegetable stock, about twice as much quantity as quinoa).
- Bring to a boil, cover, reduce the heat and simmer until all the liquid is absorbed, about 15 minutes.
- Remove from the heat and let rest, covered, for 5-10 minutes.
- Fluff with a fork and proceed with the recipe.
Tips for customizing
- Add your favorite chopped greens such as spinach or arugula
- Top bowls with half a sautéed baby bok choy or steamed edamame
- Drizzle the finished recipe with sriracha or gochujang
- Adjust the amount of the veggies or mix and match with your favorites to suit your needs
- Meat eaters could swap the gochujang crispy chickpeas for Korean chicken thighs
What to serve with rainbow quinoa salad
- The Best Marinated Tofu
- The Best Crispy Tofu
- Pan Fried Peanut Tofu
- Easy Stir Fried Tempeh
- Kung Pao Tofu
- Healthy Vegan Lettuce Wraps
More quinoa recipes
- Vegan Quinoa Salad with Balsamic Tofu
- Warm Kale and Quinoa Salad
- Slow Cooker Quinoa Enchilada Casserole
- Broccoli Quinoa Casserole
- Crispy Quinoa Bake
- Italian Quinoa Casserole
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Rainbow Quinoa Salad
Ingredients
Rainbow Quinoa Salad
- 1 teaspoon olive oil
- ½ cup quinoa, rinsed and drained
- 1 cup vegetable stock
- ⅓ cup shredded red cabbage
- ⅓ cup diced red bell pepper
- ⅓ cup carrot shreds
- ⅓ cup canned corn, drained
- 1 green onion, thinly sliced
- 1 avocado, diced
- Gochujang crispy chickpeas
Rainbow Quinoa Salad Dressing
- 6 tablespoons rice vinegar
- 1 clove garlic, pressed
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon tamari, or soy sauce
- 1 teaspoon grated ginger
Instructions
Rainbow Quinoa Salad
- Make the gochujang crispy chickpeas.
- Heat olive oil in a small pot over medium heat. Once hot, add the quinoa and cook, stirring, until it begins to pop and dry out a bit.
- Add the vegetable stock and bring to a boil. Cover, reduce the heat, and simmer until all the water has been absorbed, about 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork and continuing with the recipe.
- Meanwhile, add cabbage, bell pepper, carrot, corn, green onion, and avocado to a large bowl. When the quinoa is done, add that to the bowl and toss gently to combine.
- Toss with dressing and top individual servings with gochujang chickpeas.
Rainbow Quinoa Salad Dressing
- In a small bowl or jar, combine all dressing ingredients. If using a jar, shake until fully combined, or use a spoon or whisk to incorporate them all together.
- Pour half the dressing over the salad and toss gently to combine. Taste and add more dressing as needed.
Notes
Tips for customizing
- Add your favorite chopped greens such as spinach or arugula
- Top bowls with half a sautéed baby bok choy or steamed edamame
- Drizzle the finished recipe with sriracha or gochujang
- Adjust the amount of the veggies or mix and match with your favorites to suit your needs
- Meat eaters could swap the gochujang crispy chickpeas for Korean chicken thighs
Charlie says
This time of year I am always looking for lighter yet still flavorful meal ideas. This recipe looks like just the perfect thing along those lines. Thank you for the great recipe!