Rainbow Quinoa Salad with Tahini Ginger Dressing ★★★★1 review

Today I have an easy peasy recipe to share with you guys, something I just whipped up with a bit of thisssss and a bit of thatttttt last night. I decided to make a Rainbow Quinoa Salad with Tahini Ginger Dressing because who doesn’t like tahini, and who doesn’t like rainbows? Winner!


  • 1 cup Quinoa, rinsed
  • 2 cups Water
  • 1/2 teaspoon Pink Himalayan Sea Salt
  • 1 cup Red Cabbage, shredded
  • 1 cup Corn Kernels, cooked
  • 1 Red Pepper, diced
  • 1 Carrot, diced
  • 1 bunch Baby Broccoli, de-stemmed


  • 2 tablespoons Sesame Oil
  • 1 1/2 tablespoons Tahini
  • 3 tablespoons Rice Vinegar
  • 2 teaspoons Coconut Sugar
  • 1 tablespoon freshly minced Ginger
  • 1/2 cup Vegetable Broth
  • 1/4 teaspoon Pink Himalayan Sea Salt


  1. In a small pot, combine quinoa, salt and water. Bring to a boil, turn down to a simmer and cover. Let cook for 15 minutes.
    Meanwhile, lightly steam carrot and broccoli – make sure they still remain slightly crunchy.
  2. Once quinoa is cooked, transfer to a large mixing bowl and add in Red Cabbage, Corn, Red Pepper, Carrot and Broccoli. Toss to combine.
  3. In a small bowl, whisk dressing ingredients together.
  4. Pour dressing into quinoa a little at a time, and toss with each addition. Do this until all the dressing has been used.


Enjoy your warm, delicious quinoa!

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LunchDinnerGluten Free

Guest Blogger Amrita Bala

I definitely prefer animals to most human beings, cos I mean, who wouldn't right? See all recipes by Amrita

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  • Rachelle ★★★★
    23 November 2017

    I added some spring onion, tomatoes and topped with avocado and was absolutely delicious. Thank you for a great recipe :)