Quinoa Rainbow Salad with Asian Lime Vinaigrette

You know what they say: “You eat with your eyes first“.
Have you ever wanted to eat a rainbow? You can now!

This salad is not only super pretty, it is also very simple.
It will require two cooking skills: boiling water and cutting veggies in strips (or Julienne).
Easy, right!?
Julienning* all the veggies can be a bit time consuming – which is the only hassle of this recipe – but you can easily buy some of these veggies already pre-cut if you don’t want to spend the time.
This recipe is great as a side dish or if you are looking for something light, as a main dish.
You can also add some protein to make it more substantial, such as poached chicken, rare beef strips or fried tofu.

The Salad has 4 main items:
– Julienned colorfull Veggies
– Cooked Quinoa
– Lots of herbs
– A bit of crunch (peanuts and sesame seeds).

The Asian influenced Vinaigrette with Lime Juice adds a nice, fresh flavour to the salad.

Quinoa Rainbow Salad

What you will need:

For the Salad:

  • 1 Lebanese Cucumber (or half a regular Cucumber), julienned
  • 1 Carrot, julienned
  • 1/6 Red Cabbage, julienned
  • 1 Yellow Capsicum, julienned
  • 1/2 Bunch of Radishes, julienned
  • 1 cup of Quinoa
  • 1 large Spring Onion, chopped
  • 1/3 Bunch of Mint, chopped
  • 1/3 Bunch of Coriander, chopped
  • 1/3 Cup of Peanuts, coarsely chopped
  • 1/4 Cup of Sesame Seeds

For the dressing:

  • 1/4 cup of Canola Oil (or any vegetable oil)
  • 2 tbsp. of Rice Wine Vinegar
  • 1 tbsp. Soy Sauce
  • 1 tsp. Sesame Oil
  • 3 tbsp. Lime Juice
  • 1 tbsp. Lemon Juice
  • 1 tsp. Honey, or brown sugar
  • Spices: Salt, Pepper, Cumin, Garlic, Tumeric, Curry Powder


  1. Cook the Quinoa in boiling water for about 10min; you want them to be still slightly crunchy when you remove it from the stove.
    Drain the Quinoa in a sieve, and pour cold water on it to stop the cooking. Let it cool down.
  2. Julienne the Cucumber, Carrot, Red Cabbage, Yellow Capsicum and Radishes.
    Put them in a large serving bowl.
  3. Once cool, add the Quinoa.
  4. Add the chopped Coriander, Mint and Spring Onion
  5. Top with the Peanuts and Sesame Seeds
  6. For the Dressing:
    In a separate bowl, mix the Canola Oil, Rice Wine Vinegar, Soy Sauce, Sesame Oil, Lemon and Lime Juice.
    Add the melted Honey (or sugar) and mix well. The honey should be all integrated to the vinaigrette.
  7. Add the Spices and stir.
  8. Pour the Vinaigrette on the Salad.
  9. Mix well.
    I find that letting the vinaigrette infuse in the veggies for a few minutes before serving enhances the flavour of the salad.IMG_3441

* «Julienne» is a french term describing a way of cutting a food item into long thin strips, like matchsticks. 

4 thoughts on “Quinoa Rainbow Salad with Asian Lime Vinaigrette

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