Vegan, gluten-free, and totally delicious, this meal-prep friendly Rainbow Quinoa Salad is ready to rock your plate!
First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
While the quinoa cooks, chop all your veggies and make the dressing.
To make the lemon dressing, whisk together all the ingredients in a small bowl or add to a mason jar (with a tight fitting lid) and shake well. Feel free to adjust ingredients to taste.
Now let's prep those veggies!!! Peel carrots and shred via julienne peeler or box grater or use pre-shredded carrots. Chop into small pieces. Peel cucumber and dice. Chop bell pepper, green onion, red onion, and tomatoes. Drain and rinse canned chickpeas and prep/steam corn if needed.
Combine cooled quinoa with veggies, chickpeas, and dressing. Mix well.
You can enjoy this salad right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when your'e ready. The dressing will soak into the salad and amplify the flavor even more. So good!
Recipe yields approx. 8 cups of quinoa salad. Nutrition Facts below are estimated for 1 cup servings using an online recipe nutrition calculator for both salad and dressing together. Adjust as needed based on swaps/extras added and enjoy!
Recipe by Peas and Crayons - Rainbow Quinoa Salad https://peasandcrayons.com/2020/08/rainbow-quinoa-salad.html