Rainbow Quinoa Salad with Cilantro Lime Dressing

40 min
4 servings


2 cup
1 cup
quinoa (rinsed and drained)
1 cup
3 Tbsp
light oil
2 Tbsp
fresh lime juice
2 Tbsp
1/2 tsp
Sambal chili paste
1 Tbsp
ginger (grated or minced)
1 tsp
garlic (minced)
1 tsp
2-4 Tbsp
cilantro (chopped fine)
1 cup
red bell pepper (sliced)
1/2 cup
carrots (grated)
1 cup
bok choy (sliced thin)
1/4 cup
green onions (sliced thin)
Prep Time:
15 min
Cooking Time:
25 min
Total Time:
40 min


In a medium pot over medium heat, bring the water to a boil; add in the quinoa. Bring the water back to a boil, add the edamame, cover and reduce heat to a simmer.  Cook for 20 minutes. 

While the quinoa is cooking, combine the dressing ingredients in a small mixing bowl. Whisk to combine the oil, lime juice, honey, Sambal chili paste, ginger, garlic, salt and cilantro. Set aside.

When finished cooking, transfer the quinoa to a large bowl; fluff with a fork and let cool a bit.  Then add in the bell pepper, carrots, bok choy and green onions. Toss with the dressing, as much as needed, right before serving.

A protein-packed side dish or entrée, Rainbow Quinoa Salad can be enjoyed at room temperature or chilled.