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Rainbow Quinoa Salad

Rainbow Quinoa Salad (Gluten Free Vegan) - loaded with vitamin rich colorful veggies and high in protein, this Rainbow Quinoa Salad is light, yet hearty, and perfect for meal prep lunches!
Prep Time10 mins
Cook Time15 mins
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Keyword: plant based meal, quinoa salad, vegan, vegetarian
Servings: 6 servings
Calories: 200kcal
Author: Nikki


  • 1 cup uncooked quinoa rinsed
  • 2 cups water
  • 1/4 cup finely diced English cucumber
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced yellow bell pepper
  • 1/4 cup finely diced carrots
  • 1/4 cup chopped black olives
  • 1/4 cup crumbled feta cheese
  • 1 cup packed spinach leaves chopped
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


  • Add rinsed quinoa and 2 cups water to a large saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until liquid is evaporated, about 15 minutes. Let stand for 5 minutes, then fluff the quinoa with a fork. Let cool.
  • In a large bowl, combine cooked quinoa, cucumbers, bell peppers, carrots, chopped spinach, black olives, and feta.
  • Whisk together the olive oil, lemon juice, salt and pepper. Pour over quinoa mixture and toss to coat. Refrigerate until ready to serve.


Calories: 200kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 752mg | Potassium: 253mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1625IU | Vitamin C: 24mg | Calcium: 60mg | Iron: 2mg