Rainbow Quinoa with Lemon Dressing (Printable)
Colorful quinoa with fresh vegetables and a zesty lemon dressing—easy, gluten-free, ready in 30 minutes.
# What You’ll Need:
→ Salad
01 - 1 cup uncooked quinoa
02 - 2 cups water
03 - 1 cup cherry tomatoes, halved
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 cup cucumber, diced
07 - 1/2 cup purple cabbage, shredded
08 - 1/2 cup carrot, grated
09 - 1/4 cup red onion, finely chopped
10 - 1/4 cup fresh parsley, chopped
→ Lemon Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon lemon zest
14 - 1 teaspoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# Directions:
01 - Rinse quinoa thoroughly under cold running water to remove the bitter coating. Combine quinoa and water in a medium saucepan, bring to a rolling boil, then reduce heat to low. Cover and simmer for 15 minutes until all liquid is absorbed. Remove from heat, fluff gently with a fork, and allow to cool completely.
02 - In a large mixing bowl, combine the cooled quinoa with halved cherry tomatoes, diced red and yellow bell peppers, diced cucumber, shredded purple cabbage, grated carrot, finely chopped red onion, and chopped fresh parsley. Toss gently to distribute evenly.
03 - In a small bowl or mason jar, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, honey or maple syrup, Dijon mustard, salt, and black pepper until the dressing is fully emulsified and no separation remains.
04 - Pour the lemon dressing over the salad and toss thoroughly to coat every ingredient evenly. Refrigerate for 10 minutes before serving to allow the flavors to meld together.
# Expert Suggestions:
01 -
- The lemon dressing wakes up every single vegetable and somehow tastes even better the next day.
- It is one of those rare salads that actually fills you up without weighing you down.
02 -
- Unrinsed quinoa carries a soapy bitterness that no amount of dressing can fix.
- Adding the dressing while the quinoa is still warm helps it absorb more flavor throughout.
03 -
- Spread the cooked quinoa on a baking sheet to cool it faster and prevent it from turning gummy.
- A tiny pinch of garlic powder in the dressing adds depth without overpowering the lemon.