This tasty vegetarian confetti quinoa salad is loaded with fresh vegetables for a next-level gluten-free grain bowl! This fluffy quinoa salad has the most amazing flavor in every bite!
Confetti Quinoa Salad
Continuing on with yesterday’s barbecue ranch theme, I had to take the combo a little bit further.
Inspired by a salad blend I scored while grocery shopping famished (when will I ever learn!?) this dish is light, healthy, and full of flavor!
It makes a fantastic vegetarian lunch or a sassy side that will try to show up the main course at dinner. Hope you love it as much as I do!
All you need to do is cook up some fluffy quinoa, chop the vegetables, then measure out said veggies so everyone can partake in a bowl of confetti quinoa deliciousness. Honestly, it’s a salad; we can skip measuring altogether if you’d like. Anything goes!
Ingredients Needed
- dry quinoa
- bell pepper or sweet mini peppers
- cabbage
- broccoli
- kale
- green onion
- salt and pepper
- crunchy seasoned tortilla strips (optional)
- barbecue ranch dressing
For the cabbage and the peppers – any color goes! You can add whatever you have on hand or choose your favorites from the grocery store!
Barbecue Ranch
To make an easy barbecue ranch dressing for this salad (it’s such a great compliment to the crunchy veggies!) simply grab your favorite ranch dressing (homemade or store bought) and add barbecue dressing, to taste. Start with 1 cup of ranch and add 1/4 cup of your favorite BBQ sauce. Taste, then add up to an additional 1/4 cup of to the dressing for a totally custom flavor that rocks your socks!
You can also 100% use plain ranch dressing for this veggie-loaded salad. Let your taste buds be your guide!
So… How was it?!
SO GOOD! Now I know what you’re thinking: I thought it too! Why on earth would you put creamy, barbecue-y deliciousness on such a light and delicate salad? It’s too heavy! In theory this would be true. However in actuality, its phenomenal.
My friend Shauna and I stared long and hard at this one before we decided I needed to be the guinea pig and just take a bite already.
I’m guessing I must have made a pretty dramatic “MmMmm!” sound because before I could blink she had the bowl in her face. Well played barbecue ranch. Well played. We salute you.
That was way too easy to call it a recipe, eh? Let’s dub this one salad-spiration, since you can essentially whip it up with any and all veggies in your crisper! Quinoa is delightful, and I hope you’ll give it a chance soon if you haven’t yet!
Confetti Quinoa Salad
Ingredients
- 1 cup dry quinoa
- 1 ½ cups water
- 1 cup diced bell pepper (any color)
- ½-¾ cup finely chopped cabbage (any color)
- 1-2 cups chopped broccoli florets
- ½-1 cup finely chopped kale
- 2-3 stalks chopped green onion
- salt and pepper to taste
- crunchy seasoned tortilla strips for topping; optional
- ½ cup barbecue ranch dressing
Instructions
Cook the Quinoa
- First use a sieve to rinse the quinoa. Even if the label says "triple-rinsed" rinse yourself for best results. Add to a small saucepan with 1 ½ cups water and bring to a boil.
- Once boiling, reduce heat to a low simmer and cover the pot, leaving lid slightly ajar. Cook for 12-14 minutes until quinoa is fluffy and liquid has been absorbed.
- Fluff quinoa with a fork and season with a pinch of salt and pepper. Transfer to a plate to cool. For faster cooling, place plate in the fridge for a few minutes.
Prep the Vegetables
- While the quinoa cooks, finely chop the veggies and pile them into a large bowl.
Barbecue Ranch
- To make your own barbecue ranch, simply grab your favorite homemade or store-bought ranch dressing and mix 1/2 cup of ranch with 2 TBSP of your favorite BBQ sauce. Taste, then add additional barbecue sauce to taste for a totally custom flavor.
Salad Time!
- Once the quinoa is good to go, mix it into the veggies because, duh, salad.
- Portion into bowls, drizzle with dressing and top with tortilla strips. Enjoy!
Notes
Nutrition
Need some extra assistance? Below I’ve included a link to my handy dandy quinoa tutorial as well as how to make some homemade tortilla strips if you’d like to make them instead of purchasing.
How to Make Homemade Crispy Tortilla Strips
You’ll need 6 extra thin yellow corn tortillas along with some avocado oil or peanut oil for frying. To season them use flaked sea salt or kosher salt, to taste, as well as some Tajin or chili lime seasoning for an optional flavor boost!
INSTRUCTIONS
- Cut corn tortillas in half horizontally, then cut into thin vertical strips approx. a quarter of an inch wide.
- Heat oil in a 10-inch cast iron skillet a small heavy-duty pot.
- When oil reaches 340-345℉, gently add ⅓ of the tortilla strips into hot oil and fry until crispy and just slightly darkened in color. This will take approx. 30-60 seconds.
- Remove from oil with slotted spoon or stainless steel kitchen tongs and place on a stack of a few paper towels to drain and immediately sprinkle with salt and any desired spices, like Tajin.
- Repeat steps 3 and 4 for remaining batches. Tortilla strips will reach full crispiness once fully cooled.
How to Cook Quinoa
New to quinoa? I have a super detailed step by step tutorial if you need it!
More Tasty Quinoa Recipes
- NEW! Caprese Quinoa Salad with Balsamic and Basil
- Vegetarian Quinoa Fried Rice with Broccoli, Peas, and Carrots
- Red Lentil Quinoa Chili
- Sweet Potato Quinoa with Lemon Feta Vinaigrette
- Modern Greek Salad with Kale and Quinoa
If you get a chance to try this vibrant vegetarian confetti quinoa salad recipe, let me know! Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
The fact that it’s called Confetti and you colour coordinated it? You deserve a (confetti) crown.
Mmm, I love BBQ and ranch – I’ve done some quinoa BBQ before but this recipe looks much easier and yummier! Thanks so much!
that looks perfect for summer!!
Love the colors in this salad. And love the addition of tortillas. Can’t go wrong with that topping!
I love how versatile quinoa is. I love it with lots of greens – broccoli, peas, green beans, kale etc.
Yum!! I love making quinoa salads. I’ve been mixing it in with my greens lately. Delish!
Quinoa is my absolute fav grain. Whenever I make a quinoa salad for the potluck, I get requests for the recipe but it’s such a catchall, no two times is it the same.
sounds delicious! especially the little crunchies on top! xo jillian – cornflake dreams
I love adding bbq sauce to dishes like this! So yum.