Quinoa Rainbow Salad


What you will need (Serves 4):
1/2 cup quinoa, uncooked
3/4 cup canned chickpeas, rinsed and drained
1/4 cup red pepper, chopped
1/4 cup yellow pepper, chopped
1/4 cup red onion, chopped
1/4 cup cilantro, finely chopped
1/4 cup tomato, chopped
1/4 cup crumbled feta cheese
1 tbsp olive oil
3 tsp lemon juice
2 tsp lime juice
1 tsp honey
Pinch ground sea salt & ground black pepper

1. Cook 1/2 cup quinoa (with 1 cup water) — directions are on package of quinoa you buy
2. Let cooked quinoa chill in the refrigerator
3. When quinoa is chilled, combine with all other ingredients in a bowl.
4. Eat chilled — add nuts as desired when ready to eat. I added walnuts.
5. and ENJOY! This is a perfect side to a dinner meal 🙂

Nutrients per serving:
Calories: 190 kcal/serving
Protein: 7.3g/serving
Carbohydrate: 25.5g/serving
Fat: 7g/serving
Sugar: 3.7g/serving

Quinoa is one of few COMPLETE plant-based proteins. Therefore, it provides you with all the 9 essential amino acids like an animal food source would (e.g. chicken).


Published by Brooke Bliss, BScFN, RYT-500

My name is Brooke Bliss. I am a yogi, traveller, and food enthusiast. I am a graduate of Western University's B.Sc. Honors Nutrition & Dietetics program and a 500-hour certified yoga teacher. I love to share my healthy, whole-food recipes, nutrition facts, yoga and lifestyle tips. Thank you for stopping by my page. Namaste :)

2 thoughts on “Quinoa Rainbow Salad

  1. I see you also have dark chocolate quinoa clusters, will have to check on that. This looks very nice!! They don’t have quinoa here in Busan so much, but I look forward to having it again soon. Chants for sharing this,


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: