Quinoa Rainbow Salad

Quinoa Rainbow Salad

 This Quinoa Rainbow Salad recipe definitely is a simple, healthy, filling & tasty quinoa salad. It even tastes amazing the next day which is great to pack & take for your lunch.


  • 150gms, 1 cup quinoa, rinsed (can be either white or coloured
  • 500ml, 2 cups water
  • 2 x carrots, finely shredded
  • 1 x fresh beetroot, finely shredded
  • 1 x large cucumber, finely shredded
  • 200gms rocket leaves
  • 40gms pumpkin seeds
  • ½ cup craisins
  • 6 dried figs, sliced
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons olive oil


Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.

Add the beetroot, cucumber, carrots, seeds, figs, rocket & craisins to the cooked & cooled quinoa.

Mix the oil & lemon together season with salt & pepper & mix through the salad.


NOTE: easy cheats way to save some prep time is to check if your local supermarket sells an already pre-sliced rainbow or beetroot slaw salad mix in the fresh fruit & veg department.

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