Recipe: Rainbow Quinoa Grain Bowl Salad

Colorful Quinoa Salad with red and yellow bell peppers, carrots, snap peas, red cabbage, scallions, raisins, sunflower seeds and a Lemon Vinaigrette

Rainbow Quinoa Grain Bowl Salad


ften referred to as a super-grain, quinoa is high in fiber and protein. It also packs in iron and potassium, and is naturally gluten-free. Quinoa cooks up like rice and has a mild, nutty flavor and a light, fluffy texture similar to couscous. You can find it next to other grains in health-food stores and your supermarket. Add quinoa to a variety of colorful veggies for a light, palate-pleasing salad.

1/2 cup raw quinoa
1 cup water
1/8 teaspoon salt
1 each red and yellow bell peppers
1 small carrot
1/2 cup snap peas
1/4 head red cabbage
1/2 bunch scallions or green onions
1/2 cup raisins
1/2 cup sunflower seeds
1 cup Lemon Vinaigrette (see below)

Lemon Vinaigrette
1 ounce lemon juice
1 ounce cider vinegar
2 teaspoons onion, minced
1/2 teaspoon garlic, minced
1 tablespoon Dijon mustard
6 ounces salad oil (3/4 cup)
1 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)

Recipe courtesy of Rhubarb & Elliott. Rhubarb & Elliott provides thoughtful, made-from-scratch food to thousands of students, faculty and staff at local schools, and also operates a café in Albuquerque’s Jewish Community Center.

Servings: 10

Cook quinoa. Follow package directions or your favorite method, otherwise mix quinoa with water and salt in small pot, bring to a boil. Reduce heat, cover with lid and steam for about 15-20 minutes or until all the water is absorbed. Turn off heat. Fluff with a fork, and cover for 10 more minutes. 

2  Mix vinaigrette. There are many ways to mix a salad dressing. When cooking at home, we like to put all ingredients in a mason jar and shake vigorously. This way we can make a bigger batch and have some in the fridge for next time. Taste it. Is it perfect? Maybe add a touch more salt or a tablespoon of honey? 

Prepare the veggies. Rinse all vegetables in cold water. Cut the bell peppers into quarters, remove seeds and white pith with your hands first, then pare out the rest with a small knife. Cut into a small dice, about 1/2” squares. Cut carrot lengthwise into quarters. Then cut the long quarters into 1/4” quarter circles. Cut each snap pea into two or three pieces. Cut cabbage into 1/2” pieces. Slice the scallions or green onions into thin rounds. Toast sunflower seeds on a dry metal baking sheet at 350° F for 6-10 minutes. 

Mix everything together.
Dig in and enjoy!