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Rainbow Quinoa Salad (Vegan, Gluten Free)

Eat the Rainbow with all the colorful vegetables in this rainbow quinoa salad!  Packed with red pepper, carrots, fresh spinach, black beans, and corn – this salad is the perfect side dish for a party, BBQ, or dinner.  Its perfect to make ahead, meal prep, or batch cook too!

This Rainbow Quinoa Salad was always my favorite dish to bring to a pot luck or a party when I lived in California!  Its a great summer salad packed with tons of fresh vegetables and a light citrus-y dressing.

I first made this salad after looking in my fridge and pantry to come up with something for dinner.  I always had quinoa, black beans, and roasted red pepper in the cupboard… and was never without spinach or carrots in the fridge 🙂

Even after about 10 years, this is still my favorite quinoa salad to make as a quick lunch or party food!  Its perfect to make ahead for a party or BBQ as the flavors only get better with a day or two in the fridge.

If you don’t have any of these exact ingredients, this dish is great for substitutions!  Don’t have blackens?  Use chickpeas!  Don’t have corn?  Use peas or edamame instead.  The possibilities are endless.

summer bbq favorite recipe

As always, if you make this vegan rainbow quinoa salad be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

summer bbq favorite recipe

Rainbow Quinoa Salad (Vegan, Gluten Free, Dairy Free)

Kelly Jensen
Eat the Rainbow with all the colorful vegetables in this quinoa salad!  Packed with red pepper, carrots, fresh spinach, black beans, and corn - this salad is the perfect side dish for a party, BBQ, or dinner.  Its perfect to make ahead, meal prep, or batch cook too!
No ratings yet
Prep Time 15 mins
Servings 8

Ingredients
  

  • 3 cups white quinoa cooked
  • 1/4 cup roasted red pepper chopped
  • 2 large carrots diced
  • 1 orange peeled and diced into small chunks
  • 1/2 cup corn
  • 2 cups baby spinach chopped
  • 1 14 ounce can black beans
  • 1/4 cup extra virgin olive oil
  • 3 lemons juiced
  • 1/2 teaspoon Himalayan sea salt
  • 1/2 teaspoon pepper

Instructions
 

  • Open can of black beans and drain over a colander in the sink.  Rinse the beans, and add them to the quinoa salad.
  • In a pint sized mason jar add the olive oil, lemon juice, salt and pepper. Shake thoroughly, and pour over salad.
  • Mix all together and taste and adjust seasonings.
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

Posted in American, Dairy Free, Detox Recipes, Easy Weeknight Meals, Favorites, For Entertaining, Gluten Free, Make Ahead, Meal Prep, Mediterranean, Recipe Index, Salads, Side Dishes, Vegan Recipes, Vegetarian Recipes

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