Rainbow Quinoa Confetti Salad with Lemon Vinaigrette

A Colorful Burst of Flavor

This bright, refreshing, salad is bursting with color. A mix of crisp vegetables, fresh herbs, hearty chickpeas, and fluffy quinoa creates a satisfying balance of texture and flavor. The combination of fiber-rich chickpeas and whole-grain quinoa makes this salad especially nourishing and energizing. Tossed in a lively lemon vinaigrette, it’s a vibrant dish that’s as delicious as it is wholesome.

Prep time: 20 minutes
Serves: 4-6

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Recipe courtesy of

Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

4 cups cooked quinoa
1 (15-oz) can chickpeas, drained and rinsed
1 red, yellow, or orange bell pepper, diced
1 medium carrot, peeled and diced
1/2 cup cherry tomatoes, halved
1/2 cup purple cabbage
1/2 cup chopped fresh herbs like dill, mint, and/or parsley
1/4 cup diced red onion
1/2 cup extra virgin olive oil
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon Dijon
1/2 teaspoon sea salt
Black pepper to taste
1/2 cup feta cheese, optional

In a medium bowl, combine cooked quinoa, chickpeas, bell pepper, carrot,tomatoes, cabbage, herbs, and red onion.
In a small bowl or jar with a lid, mix olive oil, lemon zest, lemon juice, red winevinegar, honey, Dijon, salt and pepper. Whisk together or shake well to combine.
Dress salad to taste. Garnish with optional feta, if desired.