Download The Free Video Series: How To Strengthen Your Immune System

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?


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

angela sitting outdoors with laptop and eating healthy foods

About the Author

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.

Learn More  →

View Categories

Keep Reading

Lemon Coconut Chia Bites

Lemon Coconut Chia Bites

Lemon Coconut Chia Bites Food Processor 1 1/2 cups quick-cook oats1/2 cup cashews (raw)2 Tbs cashew butter1/4 cup maple syrup1 lemon (zested and juiced)1 tsp vanilla extract2 Tbs chia seedssalt (pinch)1/4 cup unsweetened coconut flakes Add oats to food processor and...

Chai Spice Butternut Squash Muffins

Chai Spice Butternut Squash Muffins

Chai Spice Butternut Squash Muffins 2 lb butternut squash (peeled, seeded, and diced)1 Tbs avocado oil (or other mild flavored oil)3 cups oats (quick)1 Tbs pumpkin pie spice1 tsp cardamom (ground)1 1/2 tsp baking soda1/2 tsp salt1 cups almond milk (unsweetened (or...

Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes Light and fluffy vegan and gluten free pancakes packed with protein and flavor! Great for breakfast or a protein packed afternoon snack. 1 cup gluten free all purpose flour2 scoops vanilla protein powder1 tbsp baking powder1/4 tsp salt1 tbsp pumpkin...

Pin It on Pinterest

Share This