Rainbow Quinoa Salad with Carrot and Cabbage

by My Vegan Minimalist
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This delicious rainbow quinoa salad can be put together within less than 20 minutes. It’s so easy that all you need to do is simply grate the base ingredients and whisk up the dressing. It’s not only delicious, but also super healthy and slightly addictive!


The One Salad To Make You Love Salads

Unpopular opinion: I’m not a fan of salads. Ever since I was a child, I had a very sensitive stomach and eating raw foods would trigger bad stomach ache. Even though I love fruit and vegetables, I was not particularly keen on salads as main dishes. It would just not make sense to me to order salad instead of warm dishes. Moreoever, salads would hardly ever keep me full.

This was until I started to realize just how easy it is to make salads more filling. Adding a good protein source and some healthy fats is absolutely essential! Apart from quinoa, this rainbow red cabbage salad contains two other filling ingredients – pine nuts and peanut butter. They compliment each other wonderfully and add a rich nutty flavour.

And while I still love heavier main meals, I am now no longer opposed to devouring a large salad from time to time. In fact, I had this red cabbage and quinoa salad for breakfast this morning!

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This rainbow quinoa salad is

super refreshing

incredibly diverse in nutrients

subtly nutty

easy to store in the fridge for up to 4 days

great as a main or side dish

just beautiful!

Healthy Salad For Lovers of Fresh Whole Foods

My Vegan Minimalist is a blog known to celebrate indulgent desserts and treats. Why not enjoy amazing treats just because you’re vegan? While I’m still a big fan of sweet treats, I’ve recently been introducing you to more quick and easy healthy dishes. We’ve tried the gorgeous Ayurvedic turmeric tea, immune-boosting pomegranate smoothie and delicious butternut squash soup.

And what better way to celebrate the spring equinox than with fresh whole foods?


Protein-rich Rainbow Quinoa Salad

Quinoa is a great source of protein and fibre. Regardless of whether you’re vegan or not, getting your protein from various different sources is super important! I recently watched Immy Lucas from Sustainably Vegan talk about her top 5 healthy foods and grains made the list. She mentions the incredible effect eating diverse protein sources had on her weight lighting capabilities and recovery time. Whether you’re into sports or not, make sure you’re diversifying your protein sources and not relying solely on tofu and meat substitutes.

Making the Peanut Butter Dressing 

Being a huge fan of rice spring rolls, I have been trying to perfect my peanut sauce/dressing for years.

To make this dressing, you will need peanut butter and soy sauce as your main ingredients. I like to use 100% peanut butter meaning no extra oil, sugar or salt was added. Peanut butter is absolutely one of my favourite vegan staples.  Remember those peanut butter chocolate brownies? This time I wanted to showcase the versatility of peanut butter  by using it in a savoury dish.

If you don’t have a whisk to mix all the ingredients with you can simply use a fork.

Looking for more vegan recipes inspiration? Make sure to also follow along on my Pinterest, Instagram and Facebook.

Rainbow Quinoa Salad

Sweet, crunchy and refreshing, this quick vegan salad will be your new go-to meal.

Course Main Course, Salad
Cuisine Vegan
Keyword Healthy Vegan, Vegan Salad
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Calories 321 kcal
Author My Vegan Minimalist



  • ½ cup quinoa I used a mixed of white, red and black quinoa
  • 3 carrots medium-sized
  • ½ red cabbage
  • ½ red onion
  • ¼ cup water cress
  • ¼ cup pine nuts


  • 2 tbsp soy sauce
  • ¼ cup unsalted peanut butter
  • 3 tbsp sugar I used muscovado sugar
  • 1 lime
  • A pinch of salt
  • A pinch of cayenne pepper



  1. Cook quinoa according to instructions given on the packet (usually not longer than 10 minutes). Do not overcook. 

  2. In the meantime, roast pine nuts (using no oil) in a non-stick pan. Be careful not to burn them. Let cool.

  3. Grate carrots, cabbage and dice the onion. Toss and sprinkle with salad cress. Add pine nuts.


  1. Combine peanut butter and soy sauce.

  2. Add salt, cayenne pepper, sugar, lime and whisk well.

  3. Slowly pour warm water very slowly over your sauce mixture until desired consistency. The dressing should be easily poured and warm beige in colour.

  4. Drizzle peanut butter dressing over your salad and serve.

  5. Put the salad in an airtight, sealed container and store in the fridge for up to 3 days.

Nutrition Facts
Rainbow Quinoa Salad
Amount Per Serving
Calories 321 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 653mg28%
Potassium 735mg21%
Carbohydrates 45g15%
Fiber 7g29%
Sugar 18g20%
Protein 12g24%
Vitamin A 8881IU178%
Vitamin C 69mg84%
Calcium 89mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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