Tri Color Quinoa Salad Recipe

Quinoa has quickly gained popularity in recent years due to its numerous health benefits and versatility in the kitchen. Tri-color quinoa, a blend of white, red, and black quinoa, not only adds visual appeal to any dish but also provides a delightful combination of flavors and textures. In this article, we will share a delicious and nutritious tri-color quinoa salad recipe that is both satisfying and packed with wholesome ingredients.

In light of the warmer temperatures FINALLY here in the Mitten, I was eager to try a new salad recipe. My girlfriend shared this one with me because it was such a HUGE hit with her family. And now, mine too! I can see myself making it for upcoming dinner parties. The beautiful colors, the freshness of the crispy veggies, and shaking up the traditional concept of eating a “salad” without the lettuce, make this an amazing go-to side dish or meal for the spring and summer seasons. Thank you, Arie! 🤍

This post is all about a tri color quinoa salad recipe. It contains affiliate links, meaning, I might receive a small commission, but at no cost to you.

Quinoa Salad Ingredients

• 1 Cup Tri-Color Quinoa (uncooked measurement)
• 1 Teaspoon Salt (added to the quinoa when cooking for added seasoning)
• 1 English Cucumber, Chopped
• 1 Small Carton of Grape Tomatoes
• 4-6 Celery Stalks, Chopped
• 1/2 Cup Kalamata Olives, Pitted and Halved
• 1/4 Red Onion, Finely Chopped
• 1/3 Cup Favorite Feta, Crumbled (I use Bulgarian sheep feta= the bomb!)

Quinoa Salad Dressing Ingredients

• 1 Cup Olive Oil or Light Olive Oil
• 1/2 Cup Red Wine Vinegar
• 2 Lemons, Juiced
• 2 Tablespoons Dijon Mustard
• Generous Drizzle of Honey
• Salt and Pepper to Taste

Instructions

1. Rinse the tri-color quinoa thoroughly under cold water to remove any bitterness. Drain well.
2. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Add 1 teaspoon of sea salt to the water to accentuate the flavor of the quinoa. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it cool.
3. In a large mixing bowl, combine the cooked quinoa, diced cucumber, celery, red onion, cherry tomatoes, and Kalamata olives.
4. Whisk together the lemon juice, olive oil, red wine vinegar, Dijon mustard, and generous honey drizzle. Add salt and pepper to your liking. Pour the dressing over the quinoa salad and toss gently to combine.
5. Add crumbled feta cheese to the tri colored quinoa salad and feel free to add more toppings such as grilled chicken, sliced almonds, or any preferred nuts for extra flavor and crunch.
6. Let the salad sit for about 10 minutes to allow the flavors to meld together. Taste and adjust the seasoning if needed.
7. Serve the tri-color quinoa salad as a refreshing side dish or as a light and healthy main course. It can also be chilled in the refrigerator for a few hours to enhance the flavors.
8. FYI- There will be extra salad dressing with this recipe. It is recommended (but not required) that you marinade the red onions in the extra dressing for about 10 minutes before adding them to the salad. Do not go this route if you are making the salad the day before. You don’t want the onions to get mushy. Also, if you opt to add grilled chicken, you can marinate the cooked chicken in the dressing too, about 5 minutes before serving.

Amazon’s Beautiful Salad/Serving Bowls

• Footed Textured Serving Bowl
• Set of 3 Irregular Shape Mixing Bowls
• European Octogen Serving Bowl
• Set of 2 Square Glass Mixing Bowls
• 8″ Pearl Edge Serving Bowl
• Thick European Salad Bowl
• Set of 2 Round Textured Salad Bowls
• Wavy Serving Bowl

FAQs

Is this Quinoa Salad Healthy?

This tri colored quinoa salad recipe IS healthy in the most beautiful way. Here are some nutritional nuggets that are worth noting.

• Tri-color quinoa is a nutrient-rich whole grain that provides essential amino acids, fiber, vitamins, and minerals. It is also gluten-free, making it suitable for those with dietary restrictions.
• Plant-Based Protein Source: Quinoa is one of the few plant foods that contain all nine essential amino acids, making it a complete protein source for vegetarians and vegans.
• Antioxidant-Rich: The vibrant mix of vegetables in this salad, such as celery and tomatoes, provides a generous dose of antioxidants that help protect the body against free radicals.
• Excellent Source of Dietary Fiber: The combination of quinoa and vegetables ensures a good intake of dietary fiber, promoting healthy digestion and aiding in weight management.
• Heart-Healthy Fats: The addition of extra virgin olive oil in the dressing provides beneficial monounsaturated fats that support heart health.

How Long Can it Last in the Fridge?

Quinoa salad can last in the fridge for up to four days in an air-tight container. It is recommended that you leave the dressing in a separate dish, until the day you are ready to serve, so the salad stays fluffy and fresh and does not get mushy. Make sure that the veggies used are fresh and crisp so they will hold up well in the salad.

This is a great dish to make a day or so before your gathering to help save time. Don’t you just love those make-ahead recipes that can help make life so much easier and less stressful? Especially on the day of a party!

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Conclusion

This tri color quinoa salad recipe is not only a treat for the taste buds but also a nutritious addition to any meal. Packed with wholesome ingredients, it offers a balanced combination of flavors, textures, and essential nutrients. Whether enjoyed as a side dish or a main course, this salad is sure to impress with its visual appeal and wholesome goodness. Feel free to give it a try and let me know in the comments what you think. Blessings! 🤍