Confetti Quinoa Salad

This confetti quinoa salad from Chef Lisa Dahl is vibrant, soul-satisfying salad and perfect to make for the warmer seasons.

If you have never tried quinoa, start with Chef Lisa Dahl’s easy side Confetti Quinoa Salad that’s brimming with colorful veggies. It’s simple, healthy, and extremely adaptable to whatever veggies you have on hand. It’s also gluten-free, vegan and packed with plant-based protein. A light quinoa salad with diced celery, peppers, currants, mint, cilantro, arugula and fresh mint. It’s tossed with a sweet and sour vinaigrette and topped with a mango chile salsa, almonds and chunks of creamy avocado.

Enjoy it alongside your favorite grilled salmon or chicken. You will easily fall in love with it for the summer season and beyond.

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How to Make Confetti Quinoa Salad

Cook the Quinoa:

1. Bring 2½ to 3 cups of water to a boil in a medium saucepan over high heat.
2. Add the quinoa and salt, then reduce the heat to medium.
3. Cook until the water is reduced by two-thirds, about 10-12 minutes.
4. Turn off the heat, cover the pot, and let the quinoa stand for 13 to 15 minutes until the water is fully absorbed.
5. Fluff the quinoa with a fork and transfer it to a large bowl. (Yield: about 5 cups of cooked quinoa.)

Prepare the Salad:

1. Drizzle the cooked quinoa lightly with 1/3 of the sweet and sour vinaigrette. Toss to combine.
2. Add the chopped green onions, diced celery, yellow bell pepper, red bell pepper, and currants. Toss to evenly distribute the ingredients.
3. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

Assemble and Serve:

1. Just before serving, toss the chilled quinoa salad with the remaining vinaigrette, adjusting to taste.
2. Gently fold in the fresh cilantro and mint.
3. If using arugula, place a generous handful in each serving bowl.
4. Spoon a heaping portion of the quinoa salad into the center of the arugula.
5. Garnish with slivered toasted almonds or pepitas, and a dollop of Mango Chile Salsa if desired.
6. For extra nutrition, add large chunks of ripe avocado on top.

Recipe Notes:

• Rinse the quinoa thoroughly before cooking to remove its natural bitterness.
• This salad is highly versatile—feel free to substitute or add in your favorite veggies or nuts.
• The quinoa can be made ahead of time and stored in the refrigerator for up to 3 days before assembling the salad.
• For a more robust flavor, toast the quinoa lightly in the saucepan before adding the water.

Confetti Quinoa Salad

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• Author: Chef Lisa Dahl
• Total Time: 50 minutes
• Yield: Serves 4-6 1x

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Description

A light quinoa salad with diced celery, peppers, currants, mint, cilantro, arugula and fresh mint. It’s tossed with a sweet and sour vinaigrette and topped with a mango chile salsa, almonds and chunks of creamy avocado.

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Ingredients

Units USM Scale 1x2x3x

2 1/2 to 3 cups water (590-710 mL)

1 cup dry quinoa (170 g)

1 teaspoon salt (5 g)

1 cup sweet and sour vinaigrette (240 mL)

1 cup chopped green onions (100 g)

1 cup diced celery (100 g)

1 cup diced yellow bell pepper (150 g)

1 cup diced red bell pepper (150 g)

1/4 to 1/2 cup currants, to taste (40-80 g)

3/4 to 1 cup fresh cilantro, coarsely chopped, to taste (30-40 g)

1/4 to 1/2 cup fresh mint, coarsely chopped, to taste (10-20 g)

3 or 4 handfuls arugula (optional) (30–40 g)

Slivered toasted almonds or pepitas for garnish (30 g)

Mango chile salsa, for garnish (optional)

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Instructions

Cook the Quinoa:

1. Bring 2½ to 3 cups of water to a boil in a medium saucepan over high heat.
2. Add the quinoa and salt, then reduce the heat to medium.
3. Cook until the water is reduced by two-thirds, about 10-12 minutes.
4. Turn off the heat, cover the pot, and let the quinoa stand for 13 to 15 minutes until the water is fully absorbed.
5. Fluff the quinoa with a fork and transfer it to a large bowl. (Yield: about 5 cups of cooked quinoa.)

Prepare the Salad:

1. Drizzle the cooked quinoa lightly with 1/3 of the sweet and sour vinaigrette. Toss to combine.
2. Add the chopped green onions, diced celery, yellow bell pepper, red bell pepper, and currants. Toss to evenly distribute the ingredients.
3. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

Assemble and Serve:

1. Just before serving, toss the chilled quinoa salad with the remaining vinaigrette, adjusting to taste.
2. Gently fold in the fresh cilantro and mint.
3. If using arugula, place a generous handful in each serving bowl.
4. Spoon a heaping portion of the quinoa salad into the center of the arugula.
5. Garnish with slivered toasted almonds or pepitas, and a dollop of Mango Chile Salsa if desired.
6. For extra nutrition, add large chunks of ripe avocado on top.

Notes

• This recipe makes enough quinoa salad to munch on for several days, if it’s kept refrigerated in an airtight container. It’s supercharged with antioxidants, and a couple of spoonfuls before a hike or a bike ride provide a bolt of natural energy.
• Rinse the quinoa thoroughly before cooking to remove its natural bitterness.
• This salad is highly versatile—feel free to substitute or add in your favorite veggies or nuts.
• The quinoa can be made ahead of time and stored in the refrigerator for up to 3 days before assembling the salad.
• For a more robust flavor, toast the quinoa lightly in the saucepan before adding the water.

• Prep Time: 20 mins
• Cook Time: 30 mins

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 3g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0g