31 May 2016

Cherrific Rainbow Quinoa Salad Recipe

I must have been a rabbit in my past life that I enjoy eating vegetable salad so much. LOL. Kidding aside, I started creating my own vegetable salad recipes to feed my husband healthier food. I've said it before but I'll say it again. If there is one thing that I enjoy doing in the kitchen, it's something that doesn't involve heat (read: preparing vegetable salad). You can view my salad preps here, here, here, and here.

When Garden Picks sent me an organic tri-colour (white, red and black) quinoa, I searched for rainbow quinoa recipes that I could replicate on YouTube. The most common ones used butternut squash, cucumber and baby spinach but since I don't have all of the above-mentioned, I decided to create my own recipe based on the vegetables and fruits I have in the fridge. The end result? Hubby gave it 2 thumbs up and I am one happy wifey!

Presenting, my Cherrific (because my name is Cherry, heehee) Rainbow Quinoa Salad Recipe!


Step 1
Boil 2 cups of water and add 1/4 of chicken cube to make a chicken broth
(You may opt for 2 cups fresh chicken broth if you don't fancy chicken cubes)

Step 2
Add 1 cup quinoa, bring back to boil then turn the stove into slow fire and boil gently for 15 minutes or until the quinoa sipped all the water
(You may opt to add salt to taste, I skipped salt as my husband have HBP)

Step 3
Turn off the stove and leave the quinoa to cool down for 5 to 10 minutes before transferring into a container.
The left over cooked quinoa can be kept in the fridge, just make sure to consume it within 3 days.


Step 1
Wash, rinse and mix your vegetable salad mix in a salad mixer
(For this recipe, I used Italian mix)

Step 2
Put the salad mix evenly in a salad bowl

Step 3
Add your cooked rainbow quinoa on top of the salad mix

Step 4
Garnish your salad prep with orange wedges, (optional: lemon zest, I didn't add as my husband is not a fan of bitter food) and Garden Picks Superfood Granola with Chia Seeds.
(Optional: add dried cranberries, pomegranate seeds and nuts of your choice)

Step 5
Pour salad dressing in your salad prep and mix and serve with fresh orange juice. I mainly use a sprinkle of olive oil and freshly squeezed lemon as salad dressing. The rainbow quinoa can also be eaten alone or add dried cranberries for a more pleasant gastronomic experience. Quinoa is rich in protein, fibre and essential amino acids. It is a great wheat-free alternative to rice.

When I cook/prepare food, I don't really measure so please bear with my recipe without exact measurements. I just add the condiments/ingredients based on how I want my salad to taste.

For more Cherrific salad preps, follow @sweetmemoirs on Instagram.


  1. Awesomely yummylicious! Of course so healthy too. Would love to try out the recipe.

  2. I never wanted to try quinoa cuz I think it looks small and hard, but I think I will try this recipe out!!

  3. Looks good! I'm lazy to make salad but always have stomach for one of you need anyone to clear your veg! Ashlyn

  4. Definitely looks like my type of healthy salad..will give it a try soon ;) Thks for sharing!!

  5. Thanks for sharing a quinoa recipe. I just bought a packet of it and maybe I shall try your recipe soon!

  6. Oh so pretty! You are good with food styling! Can I just invite myself to this delicious bowl of quinoa instead of learning how to put it together? hahaha

  7. Omg I am super into Quinoa too lately! I made Quinoa rice bowls and burger patties with quinoa and sweet potato. Super healthy! Now if only Quinoa wasn't so expensive!!!!

  8. Always wanted to learn to cook quinoa. Beautiful images! Thanks for the recipe!

  9. Such a pretty salad. I've always liked a simple olive oil and lemon juice dressing too. So refreshing!

    Btw, regarding the zest, bitter part is the white part, so if you don't grate too deep, it shouldn't be bitter :)

    Michelle @ The Chill Mom

  10. Looks yummy, my family and I have not tried Quinoa. Will try out your recipe!