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In recent years, salads have surged in popularity as a cornerstone of healthy eating, transforming from mere side dishes into vibrant main courses that celebrate fresh ingredients and diverse flavors. With the health-conscious consumer in mind, innovative recipes have emerged, offering not only nutritional benefits but also an explosion of color and taste. One such delightful creation is the Rainbow Quinoa Salad with Citrus Vinaigrette. This dish exemplifies how a simple combination of wholesome ingredients can come together to form a visually stunning and nourishing meal.

40+ Salads Without Lettuce

Brighten up your meal routine with this colorful Rainbow Quinoa Salad! Loaded with fresh veggies like cherry tomatoes, cucumbers, and radishes, it's a feast for the eyes and the taste buds. Tossed in a zesty citrus vinaigrette, it's not only healthy but bursting with flavor. Perfect for meal prep or as a side dish at your gatherings. Enjoy this refreshing salad in just 30 minutes, and savor the wholesome goodness with every bite!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup bell pepper, diced (red, yellow, or orange)

1/2 cup radishes, thinly sliced

1/4 cup red onion, finely chopped

1/4 cup feta cheese, crumbled

1/4 cup parsley, chopped

Salt and pepper to taste

Citrus Vinaigrette:

1/4 cup olive oil

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey (or maple syrup)

Salt and pepper to taste

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/2 cup kalamata olives, pitted and halved

1/4 cup feta cheese, crumbled

1/4 cup parsley, chopped

Salt and pepper to taste

Lemon Herb Dressing:

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 red bell pepper, diced

1 avocado, diced

1/4 cup cilantro, chopped

1/2 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper to taste

Lime Dressing:

1/4 cup olive oil

2 tablespoons fresh lime juice

1 teaspoon honey

Salt to taste

Instructions
 

In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let cool.

    In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, radishes, red onion, feta cheese, and parsley.

      In a small bowl, whisk together the olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and pepper to create the vinaigrette.

        Once the quinoa has cooled, add it to the vegetable mixture. Pour the vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper as needed.

          Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. Enjoy!

            Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

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                🥗 Mediterranean Chickpea Salad with Feta 🚀

                  In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.

                    In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper to create the dressing.

                      Pour the dressing over the salad ingredients and toss gently to combine. Adjust seasoning if needed.

                        Serve immediately or let it chill in the refrigerator for 30 minutes to enhance the flavors. Enjoy!

                          Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

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                              🔥 Spicy Roasted Sweet Potato and Black Bean Salad 🌽

                                Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes or until tender and slightly charred, stirring halfway through.

                                  In a large bowl, combine black beans, red bell pepper, avocado, and cilantro.

                                    In a small bowl, whisk together the olive oil, lime juice, honey, and salt to create the dressing.

                                      Once sweet potatoes are roasted and cooled slightly, add them to the bowl with the other ingredients. Pour the dressing over the salad and mix gently.

                                        Serve warm or at room temperature. Enjoy!

                                          Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

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                                              Feel free to let me know if you'd like more delicious salad recipes without lettuce!