Indulge in this veggie-packed, healthy Rainbow Quinoa Salad recipe bursting with flavors. A 10-minute dish that will leave you feeling nourished and satisfied. Get ready to savor the rainbow!

Rainbow Quinoa Salad

Okay, today I have a recipe that will make your taste buds dance with joy and your veggies rejoice in all their colorful glory. Brace yourself for the mouthwatering Rainbow Quinoa Salad! 

It’s the kind of dish that proves healthy eating can be ridiculously easy and ridiculously delicious. Because let’s be honest, salads can be a little boring, but not this one! We’re packing it to the brim with an explosion of colorful veggies, tender chicken, and an irresistible almond butter dressing that will make your taste buds do a happy dance. In just 10 minutes, you’ll have a bowl filled with goodness that will make your body and soul thank you.

What You Need to Make this Recipe

Grab these ingredients and let’s get started…

• Cooked quinoa: The protein-packed superstar that forms the base of our salad.
• Purple cabbage: Adds a vibrant pop of color and a satisfying crunch.
• Cucumber: Because we like to keep things cool and refreshing.
• Bell pepper: I used yellow and red for a little bit of sweet and a little bit of tangy, but feel free to use whichever colors you prefer!
• Shredded chicken: Because every salad needs a little protein power.
• Almond butter: The magical ingredient that creates a creamy and nutty dressing. Peanut or cashew butter would also be delicious if you don’t have almond on-hand.
• Soy sauce: For that umami goodness.
• Maple syrup: Adds a touch of sweetness to balance out the flavors.
• Rice vinegar: Gives our dressing a tangy and zesty twist… and now our dressing is officially a vinaigrette! 
• Lime juice: Squeezed to perfection for that citrusy punch.
• Garlic powder: Because you really can’t go wrong with this delicious seasoning. 

Ways To Switch It Up

Want to put your own spin on this salad? Here are just a few ideas: 

• Grain Swap: Don’t limit yourself to quinoa! Mix it up by using brown rice, couscous, or even cauliflower rice for a low-carb twist.
• Add your favorite veggies: Tossing in cherry tomatoes for a burst of sweetness, shredded carrots for vibrant color, or diced avocado for a creamy dreamy texture.
• Vegan/Vegetarian Delight: Want to skip the chicken? No problem! Simply omit it or swap it for tofu or edamame!
• Flavor Fiesta: Elevate the flavor game by throwing in some fresh herbs like cilantro or mint to add a burst of freshness. And for that extra crunch and pizzazz, sprinkle toasted sesame seeds or chopped nuts on top.

Ready to whip this salad together? Keep scrolling for the full recipe!

Rainbow Quinoa Salad Recipe

Serves 4

Ingredients:

• 1 cup cooked quinoa
• 1 cup purple cabbage
• 1 cup cucumber
• ½ cup yellow bell pepper
• ½ cup red bell pepper
• 1 lb cooked and shredded chicken
• ⅓ cup almond butter
• 1 tbsp soy sauce
• 1 tbsp maple syrup 
• 2 tbsp rice vinegar
• 1 lime, juice
• ½ tsp garlic powder

Directions:

1. In a small bowl, combine almond butter, soy sauce, maple syrup, rice vinegar, lime juice and garlic powder. Mix well. If needed, add 1 tbsp of water at a time to bring to a drizzly consistency. 
2. In a large bowl, combine quinoa, cabbage, cucumber, bell pepper and chicken. 
3. Pour nut butter dressing over top and toss to combine. 
4. Serve and enjoy!