Rainbow Salad

salad with rainbow colors - carrots, quinoa, chickpeas, cucumbers, greens, radishes, and tomatoes.

Angela Milnes

This vegan rainbow salad is healthy, fresh, AND colorful. It's so much fun to eat. Clean out your fridge AND make a healthy meal.

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 15

Course Salads

Cuisine American

Servings Salads

Calories 336 kcal

Ingredients

Salad

½ Cup Dry Quinoa
1 Cup Arugula Or other greens
1-2 Medium Carrots
1 Small Cucumber
¼ Cup Cherry tomatoes Or Grape Tomatoes
1-2 Radishes
2 tablespoon Chickpeas

Vinaigrette

2 tablespoon Olive Oil
1 tablespoon Vinegar
Pinch Salt and Pepper
1 teaspoon Dijon Mustard Optional

Instructions

Prepare quinoa according to package instructions. Don't forget to rinse quinoa in a mesh strainer.
Prepare vegetables while quinoa is cooking. Peel and discard outside of carrots. Then peel into ribbons and set aside. Half or quarter tomatoes. Then thinly slice cucumbers and radishes. Drain and rinse chickpeas.
Combine oil, vinegar, salt, pepper, dijon mustard, and water into mason jar or small bowl. Shake or whisk until combined.
Start with a scoop of quinoa. Then add a layer of greens. Finally, place other toppings onto salad. Toss with a tablespoon or two of dressing in a mixing bowl.

Notes

Alternative dressing options: spicy peanut sauce or lemon tahini dressing

Nutrition

Calories: 336kcalCarbohydrates: 37gProtein: 9gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 59mgPotassium: 574mgFiber: 6gSugar: 4gVitamin A: 5492IUVitamin C: 11mgCalcium: 69mgIron: 3mg

Keyword colorful salad, rainbow salad, vegan rainbow salad, vegan salad, vegan spring salad