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!
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
See blog post for homemade tortilla strip recipe if you prefer to make homemade tortilla strips instead of buying them at the store. Crushed tortilla chips can also add some awesome texture to the salad if you're looking for a simple shortcut.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!