Rainbow Quinoa Salad

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Dietary: Dairy-Free, Egg-Free, Gluten-Free, Kosher, Vegan, Vegetarian, Whole Grain

Beautiful and wholesome dish great as a side or the main course.

Prep: 5 min
Total Time: 2 h 25 min
Yield: 4-6 servings


  • 1 cup dry Hodgson Mill Quinoa, prepared according to basic cooking directions
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 garlic cloves, minced
  • 1 Tbsp honey
  • 1 Tbsp lemon juice
  • 1 Tbsp Dijon mustard
  • 1 pint cherry tomatoes, or grape tomatoes halved
  • 1 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 2 Tbsp sliced green onions
  • 5 oz package mixed salad greens


  • Refrigerate cooked quinoa until chilled, about 2 hours.
  • Combine olive oil, balsamic vinegar, garlic, honey, lemon juice, and mustard in jar or cup with lid. Place in refrigerator until ready to serve salad.
  • After quinoa is chilled add tomatoes, bell peppers, and green onions. Stir to combine.
  • Serve quinoa on bed of salad greens. Shake oil and vinegar mixture well and drizzle over the top of quinoa and greens.