Print

Rainbow Quinoa Salad

Colorful and refreshing, this light quinoa salad is packed with nutrition. Fresh basil and chopped veggies are combined with quinoa and white cannellini beans and then tossed in a simple balsamic vinaigrette. You'll want to make this over and over again.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Author Stephanie McKercher, RDN

Ingredients

  • 1 cup dry quinoa or 3 cups cooked quinoa
  • 1 cup grape tomatoes quartered
  • 1 yellow bell pepper diced
  • 1/2 red onion diced
  • 2 carrots peeled and diced
  • 3 cups spinach roughly chopped
  • 3/4 cup fresh basil roughly chopped
  • 1 15 oz can cannellini beans drained and rinsed
  • 4 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • 1 lemon zest and juice
  • salt and pepper to taste

Instructions

  1. Prepare quinoa: combine with 2 cups water or vegetable broth and cook until water absorbed, about 15 minutes. Fluff with fork and allow to cool.
  2. Add tomatoes, pepper, onion, carrots, spinach, basil, and beans to a large mixing bowl and set aside.
  3. In a separate small bowl, whisk together remaining ingredients to prepare dressing.
  4. Add cooled quinoa and dressing to salad and toss until well-combined. Serve at room temperature or cold. Store in fridge for up to one week.