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Colorful Quinoa Salad

My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario
  • Total Time
    Prep: 30 min. + cooling
  • Makes
    8 servings


  • 2 cups water
  • 1 cup quinoa, rinsed
  • 2 cups fresh baby spinach, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 medium cucumber, seeded and chopped
  • 1 medium sweet orange pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 2 green onions, chopped
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 4 teaspoons honey
  • 1 tablespoon grated lime zest
  • 2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt


  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
  • Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 143 calories, 5g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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Average Rating:
  • 21greenwave
    Dec 25, 2019

    I made this for Christmas Eve potluck. The vegetarian and gluten free members of the family really enjoyed it. I used an herb blend quinoa which added a nice flavor, just not as festive as I had hoped. Will certainly make again.

  • JMartinelli13
    Jun 24, 2018

    I used a quinoa/brown rice blend. This was fantastic as a side to burgers, and rolled into a multigrain tortilla with some grilled chicken. Definitely will be making it again!

  • chbybaby
    May 18, 2018

    Delicious! I used chicken broth

  • tideandthyme
    Feb 21, 2018

    Love this recipe! I go a little easier on the bell peppers - substituting one of them for a red onion or avocado.

  • ms11145
    Jan 28, 2017

    Very pretty salad. I found a similar recipe online that had added a can of cihickpeas and one chopped avocado. I really liked the additions. I, too, like another reviewer do not care for the lime juice so I didn't put in quite as much as stated. I kept testing it until I found the right amount.

  • Wintere
    Dec 18, 2016

    Loved this salad! I used tri-color Quinoa; added 1 cup of Edamame and I also used lemons instead of limes. The dish looked amazing and everyone raved about it at our cookie Holiday Party! Thank you!

  • Temerson
    Jun 8, 2016

    No comment left

  • ephelan80
    Jun 4, 2016

    I loved the combination of quinoa and veggies, but I didn't care for the lime & ginger flavor of the dressing. It's a shame that I wasted all those veggies by using a salad dressing that neither my husband nor I liked. I may try this again (halving the recipe next time) and use lemon instead of lime -- or maybe trying a balsamic vinegar dressing.... Upon reviewing the recipe, I think I accidentally doubled the lime peel, which made the salad distasteful. I do plan to make it again, but I will try a different dressing.

  • rmbarr059
    May 27, 2016

    I thought it was good and a nice change from the "normal" salad, but I felt that it was a little bland. I added extra salt to see if that was what was missing, which helped, but still seemed like it was lacking in flavor.

  • Isty
    May 20, 2016

    This is a great recipe! Bright, colorful, flavorful and fresh!