If you’re looking for a dish that is as vibrant as it is healthy, this Rainbow Layered Quinoa Salad is the perfect choice. Packed with protein-rich quinoa and a rainbow of fresh vegetables, it’s not only a feast for the eyes but also a refreshing and nutritious meal. Whether you’re planning a quick lunch, a picnic, or a side dish for your next gathering, this salad is sure to impress.

The Perfect Blend of Flavors and Textures

This salad combines the hearty texture of quinoa with crisp, colorful vegetables, and a zesty dressing that adds a refreshing tang. Each layer of the salad offers something different—from the sweet cherry tomatoes and crunchy bell peppers to the subtle bitterness of baby spinach and the earthy crunch of sunflower seeds.

What Makes Quinoa the Star?

Quinoa is a protein powerhouse and serves as the foundation of this dish. Its fluffy, slightly nutty flavor pairs wonderfully with the freshness of the vegetables. Not only is quinoa gluten-free, but it’s also rich in essential amino acids, making it an excellent choice for vegetarians and those looking for a nutrient-dense meal.

How to Make the Rainbow Layered Quinoa Salad

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 teaspoon salt
1 cup cherry tomatoes, halved
1 large cucumber, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 cup purple cabbage, thinly sliced
2 cups baby spinach leaves
1/2 cup feta cheese, crumbled (optional)
1/4 cup sunflower seeds
1/4 cup fresh parsley, chopped
Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste

Instructions:

Cook the Quinoa: Begin by bringing the rinsed quinoa, water, and salt to a boil in a medium saucepan. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15 minutes. The quinoa should absorb all the water and become tender. Fluff it with a fork and let it cool.
Layering the Salad: In a clear serving bowl, start by spreading the cooled quinoa evenly at the bottom. Begin layering with cherry tomatoes, followed by the cucumber, then the diced red and orange bell peppers. Next, add the purple cabbage, and top it off with fresh baby spinach.
Add the Finishing Touches: Sprinkle the salad with crumbled feta cheese (if you like), sunflower seeds, and fresh parsley.
Prepare the Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Drizzle the dressing over the salad just before serving to keep everything fresh and crunchy.

Tips for Serving and Enjoying

Make it Vegan: Skip the feta cheese or replace it with a dairy-free alternative for a vegan-friendly version.
Make Ahead: You can prepare all the components in advance and assemble the salad just before serving. The dressing can be stored separately to keep the veggies crisp.
Customize Your Layers: Add or substitute other vegetables like shredded carrots, radishes, or avocado for extra color and flavor.

Why You’ll Love This Salad

This salad is the perfect combination of simplicity and elegance. The layers create a stunning visual effect, making it ideal for parties or gatherings where presentation is key. Each bite is packed with nutrition, thanks to the variety of fresh vegetables, the protein from quinoa, and healthy fats from olive oil and sunflower seeds.

Next time you’re in need of a healthy, eye-catching dish, give this Rainbow Layered Quinoa Salad a try—it’s sure to become a favorite in your recipe collection!

Rainbow Layered Quinoa Salad

Author: Alice

Print Recipe

Description

Enjoy a burst of colors and nutrients with this Rainbow Layered Quinoa Salad! Perfect for lunch, picnics, or as a refreshing side dish at your next gathering, this salad combines vibrant vegetables with protein-rich quinoa for a wholesome treat.

Ingredients

– 1 cup quinoa, rinsed
– 2 cups water
– 1 teaspoon salt
– 1 cup cherry tomatoes, halved
– 1 large cucumber, diced
– 1 red bell pepper, diced
– 1 orange bell pepper, diced
– 1 cup purple cabbage, thinly sliced
– 2 cups baby spinach leaves
– 1/2 cup feta cheese, crumbled (optional)
– 1/4 cup sunflower seeds
– 1/4 cup fresh parsley, chopped
– Juice of 1 lemon
– 3 tablespoons olive oil
– Salt and pepper to taste

Instructions

1. In a medium saucepan, bring the quinoa, water, and salt to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and let it cool completely.
2. Prepare a large, clear serving bowl. Start by layering the cooled quinoa evenly at the bottom.
3. Next, layer the chopped cherry tomatoes, followed by the cucumber evenly over the quinoa.
4. Add the diced red bell pepper as the next layer, followed by the orange bell pepper.
5. Spread the thinly sliced purple cabbage over the bell peppers.
6. Gently add the baby spinach as the final layer.
7. Top with crumbled feta cheese, sunflower seeds, and fresh parsley.
8. In a small bowl, mix lemon juice, olive oil, salt, and pepper. Drizzle the dressing over the salad just before serving.
9. Enjoy the refreshing taste and colorful presentation of this delightful salad!