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.
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