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Rainbow Quinoa Salad: A bowl of quinoa, chickpeas, corn, cherry tomatoes, avocado slices, and kale gracefully arranged on a textured surface.

Beyoncé’s Rainbow Quinoa Salad

A man in an apron standing in a kitchen.Michael O'Connor
Enjoy Beyoncé’s favorite Rainbow Quinoa Salad, a vibrant, protein-packed blend of quinoa, kale, avocado, and fresh veggies with a lemon olive oil dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Meal Type Lunch, Main Course, Side Dishes
Cuisine American
Servings 4
Calories 356 kcal
Difficulty Easy
Ingredient Cost $10
Shopping Cost$19

Equipment

  • Medium pot with lid
  • Large mixing bowl
  • Colander for rinsing quinoa and chickpeas
  • Knife and cutting board
  • Spoon for mixing

Ingredients
 
 

  • 1 cup quinoa rinsed
  • 2 cups vegetable broth for extra flavor, or water
  • 1 cup kale chopped
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup corn kernels fresh or canned, drained
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 2-3 tbsp lemon juice freshly squeezed, about 1 lemon
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions
 

Cook the Quinoa:

  • Rinse the quinoa thoroughly under cold water to remove bitterness.
    1 cup quinoa
  • In a medium pot, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed.
    2 cups vegetable broth
  • Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and allow it to cool slightly.

Prepare the Salad Ingredients:

  • While the quinoa is cooking, chop the kale, halve the cherry tomatoes, and dice the avocado. Drain and rinse the chickpeas and corn if using canned.
    1 cup kale, 1 cup cherry tomatoes, 1 avocado

Combine Ingredients:

  • In a large mixing bowl, combine the cooked quinoa, chopped kale, chickpeas, corn, cherry tomatoes, and diced avocado.
    1 can, 1 cup corn kernels

Dress the Salad:

  • Drizzle the salad with fresh lemon juice and olive oil. Season with salt and pepper to taste. Gently toss to combine all ingredients, ensuring everything is evenly coated.
    2-3 tbsp lemon juice, 2 tbsp olive oil, Salt and pepper

Serve:

  • Enjoy immediately for maximum freshness, or refrigerate for up to 24 hours. Serve as a main meal or as a side dish for additional protein.

Notes

Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Customize the Greens: If kale is too hearty, you can swap it for spinach or arugula.
Add Texture: For extra crunch, try adding a handful of toasted seeds like sunflower or pumpkin seeds.
Meal Prep: Great for meal prepping, as it keeps well and can be packed for lunches or quick dinners.

Nutrition

Calories: 356kcalCarbohydrates: 43gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 599mgPotassium: 667mgFiber: 8gSugar: 5gVitamin A: 1111IUVitamin C: 23mgCalcium: 47mgIron: 3mg
Keyword Beyoncé’s Salad, Gluten-Free Salad, Healthy Lunch, Plant-Based Salad, Rainbow Quinoa Salad, Vegan Quinoa Salad

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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