This rainbow quinoa salad is a colorful and nutrient-dense dish featuring tri-color quinoa, protein-packed edamame, and crisp mixed bell peppers.
The zesty citrus dressing brightens the salad, making it a refreshing and wholesome option for lunch or dinner.
It’s gluten free and plant-based, ideal for those seeking a healthy, balanced meal with bold flavors.
Why You’ll Love This Recipe
- The combination of tri-color quinoa and edamame provides a complete plant protein source for sustained energy.
- Fresh bell peppers add crunch and a variety of antioxidants, enhancing both flavor and nutrition.
- The citrus dressing with orange juice and lime adds brightness and balances the savory elements, tying the dish together.
Rainbow Quinoa and Edamame Salad with Citrus Dressing
This vibrant and nutritious rainbow quinoa salad combines tri-color quinoa, edamame, bell peppers, and a zesty orange-lime dressing for a refreshing meal.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup tri-color quinoa (170 g), rinsed
- 2 cups water (480 ml)
- 1 cup shelled edamame, cooked and cooled (150 g)
- 1 cup red bell pepper, diced (150 g)
- 1 cup yellow bell pepper, diced (150 g)
- 1 cup orange bell pepper, diced (150 g)
- 1/4 cup red onion, finely chopped (40 g)
- 1/4 cup fresh cilantro, chopped (10 g)
- For the dressing:
- 1/4 cup fresh orange juice (60 ml)
- 2 tablespoons fresh lime juice (30 ml)
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Quinoa In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
- Prepare the Dressing While quinoa cooks, whisk together orange juice, lime juice, olive oil, honey or maple syrup, cumin, salt, and pepper in a small bowl. Set aside.
- Combine Salad Ingredients Fluff quinoa with a fork and transfer to a large mixing bowl. Add cooked edamame, diced bell peppers, red onion, and cilantro. Pour dressing over the salad and toss gently to combine.
- Serve or Chill Serve the salad immediately at room temperature or refrigerate for at least 30 minutes to allow flavors to meld. If chilled, bring to room temperature before serving for best taste.
Helpful Tips
- Rinse quinoa well before cooking to remove its natural bitter coating called saponin.
- Cook edamame according to package instructions and cool properly before adding to salad to maintain texture.
- Adjust the citrus dressing ingredients to taste—add more lime for extra tang or honey/maple syrup for sweetness.
- Allergen info: This recipe contains soy from edamame; it is naturally gluten-free and dairy-free.
- To keep salad fresh, store dressing separately and toss before serving when storing leftovers.
Storage and Make-Ahead
Store salad in an airtight container in the refrigerator for up to 3 days.
If the salad was dressed, flavors may intensify and ingredients might soften over time—best enjoyed within 24 hours.
For longer storage, keep salad and dressing separate and combine just before eating.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the quinoa and chop the vegetables ahead. To keep the salad fresh, store the dressing separately and toss before serving.
Is this salad suitable for meal prep?
Absolutely, it’s perfect for meal prepping. It holds well in the fridge for up to 3 days when stored properly.
Can I substitute the edamame?
Yes, you can substitute with cooked chickpeas or green peas if you prefer, but edamame adds unique texture and protein.
Is the quinoa fully cooked when the water is absorbed?
Yes, quinoa is fully cooked when the water is absorbed and it appears fluffy with tails visible. Let it sit covered for 5 minutes after cooking to ensure proper texture.
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