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Rainbow Quinoa Salad

Recipes, Salads

Rainbow Quinoa Salad

This is my gluten free twist on a traditional Turkish salad my mother-in-law made with bulgur called kisir. It’s often made in advance and served with other cold appetizers like dolma and borek. I enjoy it as an entrée salad or along-side chicken or fish. This recipe makes a lot, but the leftovers are just as tasty as the first serving. Enjoy!
Course Salad
Cuisine Turkish
Servings 18 1-cup servings


  • 3 cups Quinoa
  • 4-9 green onions
  • 3 tomatoes
  • 1 bunch parsley
  • 2-3 Lebanese cucumbers
  • 1/4 head lettuce
  • 1/2 cup olive oil
  • 2 lemons, juiced
  • 1 tsp paprika
  • t tbsp tomato paste
  • 1-2 tsp salt


  • Add 3 cups quinoa to 5 2/3 cup water. Bring to a boil.
  • Cover and simmer 10-15 minutes until water is absorbed. When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.
  • Drain off any remaining water.
  • Remove the lid and let steam evaporate to continue to dry out the quinoa. Fluff with a fork.
  • While quinoa is cooking, chop the green onions, pepper, parsley, tomatoes, and lettuce.
  • Combine the olive oil & lemon juice, tomato paste, paprika, and salt
  • Add veggies to the quinoa and gently stir in the dressing to combine.
  • Serve cold. Let the salad sit in the refrigerator for at least an hour before serving so the flavors can blend


  • Vegan and gluten-free
  • Use organic ingredients when possible
Keyword Quinoa, Quinoa Salad, Salad Dressing


  1. Lisa Carter

    This looks delish! How do I print or save it to my Pinterest board?


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Angela is a registered dietitian nutritionist (RDN), board-certified health coach and trained yoga teacher who helps clients achieve a healthy weight and gain control over their GI distress.

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