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Rainbow Quinoa Salad

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


Rainbow Quinoa Salad is a versatile recipe that can be substituted with almost any kind of vegetable and nut. Environment-friendly and reduces waste too.



  • 750ml (3 cups) cooked quinoa
  • 1 can (400ml) cooked chickpeas, drained and rinsed
  • 120g (4oz) spinach leaves, washed
  • 3 carrots, peeled and julienned
  • 10 spring onions, chopped
  • 2 roasted red peppers, thinly sliced
  • 60g (2oz) coriander leaves, washed and finely chopped
  • 60ml (4 tbsp) pumpkin seeds


  1. Place all the ingredients in a bowl and stir well until everything is distributed evenly. Serve with your favourite salad dressing.


  • You need 250ml (1 cup) of uncooked quinoa to produce 750ml (3 cups) cooked quinoa. Simply simmer in salted water for around 15 minutes or until cooked, then drain.
  • You can buy roasted red peppers in jars at the preserves section with sundried tomatoes.
  • Some avocado and/or blue cheese work well with this salad too!


  • Serving Size: 1 serving
  • Calories: 605
  • Sugar: 5.4 g
  • Sodium: 164 mg
  • Fat: 12.7 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 101 g
  • Fiber: 13.9 g
  • Protein: 24.4 g