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Rainbow quinoa salad

Vegan, Gluten-free, Vegetarian, Dairy-free

This has to be one of my favourite salads this summer, and I have certainly made a few.

Times have been difficult lately, and at times shopping for ingredients has been frustrating and sometimes near impossible. It was time to get inventive and use what ingredients we had in the fridge and cupboard.

Some of the reasons this is such a great dish are because it is

I normally keep a big jar of quinoa in my pantry, mainly because of its versatility in both sweet and savoury dishes. It contains more protein, fibre than white rice, given this quinoa also keeps you fuller for longer. To me, this is always an added bonus. If you don’t have quinoa then swap it for wholegrain rice.

I started using quinoa about 3 years ago. I must admit my early attempts were truly awful and it was a wonder I kept on trying. To me, it was bland, boring and had a weird texture. Since then my vegan food has come a long way and I am now much more experimental.

Being high in protein I have used it in place of rice, and even in porridge in their flake form.

Quinoa comes in a variety of colours such as red, black, tri-colour or white. The white quinoa is the least chewy. Quinoa is also available in flakes which are great in cereal bars or granola.

Cooking quinoa

It is now ready to to be a carrier and absorb all those wonderful flavours you choose to add.




  1. If you are roasting vegetables, preheat your oven to 200 C.
  2. Toss the vegetables you are using in a little olive oil and season generously. Place on a lined baking tray and cook for 25 minutes until soft and slightly charred.
  3. Cook the quinoa following the method above. Once it has rested, add to a large bowl and cool slightly.
  4. Now we begin to add all the fruits, nuts, herbs, chickpeas/beans, seeds and greens that you want to add to the salad.
  5. Once everything has been added then toss it all together.
  6. In a small bowl, whisk together the ingredients for the dressing and pour over the salad and stir through.

The quinoa salad will keep, tightly covered, in the refrigerator for 3 to 5 days.

Due to quinoa having the ability to take on flavours, it makes it great to use for different cuisine

With the right ingredients, you could do a Moroccan, Italian, Greek or Spanish version. This dish makes a perfect side for any BBQ or as a side dish. You could also vary the taste with a different dressing.

If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page I love seeing your versions of the recipes. I would love to hear your comments too.

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