Confetti Quinoa Salad

Name: Confetti Quinoa Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2.5-3 cups (590-710 mL) water; 1 cup (170 g) dry quinoa; 1 tsp salt; 1 cup (240 mL) sweet and sour vinaigrette; 1 cup (100 g) chopped green onions; 1 cup (100 g) diced celery; 1 cup (150 g) diced yellow bell pepper; 1 cup (150 g) diced red bell pepper; 0.25-0.5 cups (40-80 g) currants; 0.75-1 cups (30-40 g) fresh cilantro; 0.25-0.5 cups (10-20 g) fresh mint; 3-4 handfuls (30-40 g) arugula; Slivered toasted almonds or pepitas for garnish; Mango chile salsa for garnish

Jump to Recipe

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.

How to Make Confetti Quinoa Salad

Cook the Quinoa:

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

Prepare the Salad:

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

Assemble and Serve:

Just before serving, toss the chilled quinoa salad with the remaining vinaigrette, adjusting to taste.
Gently fold in the fresh cilantro and mint.
If using arugula, place a generous handful in each serving bowl.
Spoon a heaping portion of the quinoa salad into the center of the arugula.
Garnish with slivered toasted almonds or pepitas, and a dollop of Mango Chile Salsa if desired.
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.

Frequently Asked Questions

How do I cook quinoa so it doesn’t get mushy?

Use a ratio of about 1 cup quinoa to 2 cups water, bring to a boil, then reduce to a simmer with the lid on. Remove from heat when the water is absorbed and small tails appear on each grain, about 15 minutes.

Should the quinoa be hot or cold when I add the dressing?

Let it cool to room temperature before adding the dressing. Adding dressing to hot quinoa causes it to absorb too much liquid at once and can make the grains gummy.

What are currants in this recipe, and can I substitute them?

These are dried Zante currants, which are small dried grapes similar to raisins but smaller and less sweet. Dried cranberries or chopped dried cherries work as substitutes.

How long does confetti quinoa salad keep in the refrigerator?

Stored in an airtight container, it keeps for 3-4 days. The vegetables stay crisp and the dressing absorbs into the grain, making it arguably better on day two.