• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Pulled Mushroom Banh Mi
Homemade Vegan Pesto
Mini Pecan Pies
Mexican Salad Bowl
One Pan Gnocchi Pesto Bake
Cauliflower Schnitzel
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
DinnersLunches + lightsSides

Rainbow Quinoa Salad

by Ben, So Vegan February 20, 2019December 27, 2021
February 20, 2019December 27, 2021
Vegan Rainbow Salad

Occasionally we’re asked what we think is a ‘healthy’ and ‘varied’ diet.

Our response? Eat the rainbow!

Big, bold and fresh colours is often a great way to find lots of the nutrients you need, and this wonderful rainbow salad is a simple and delicious way to give your body a boost.

Cumin is one of our favourite spices. Instead of grinding it down into a powder, here we let the seeds sing and cover the sweet potato in their lovely aroma.

It adds a really distinctive and warming flavour to the salad.

Don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is out right now. 

Enjoy!

Roxy & Ben

Vegan Rainbow Salad

Delicious and nutritious! Here’s our new Rainbow Salad ✌️
Full recipe: sovegan.co/rainbow

Posted by So Vegan on Thursday, 21 February 2019

Rainbow Salad

Serves: 4 people Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 140g (5oz) red cabbage
  • 1 tbsp apple cider vinegar
  • 500g (17.6oz) sweet potato
  • olive oil
  • salt and pepper
  • 1 tsp cumin seeds
  • 200g (7oz) dried quinoa
  • 1 vegetable stock cube
  • 100g (3.5oz) kale, stems removed
  • 1 tbsp lemon juice
  • 160g (5.6oz) tinned sweetcorn, drained and rinsed
  • 6 radishes, thinly sliced
  • large handful of mint, chopped

For the dressing:

  • 2 tbsp extra virgin olive oil
  • 2 tsp soy sauce or tamari
  • 2 tbsp lemon juice
  • 1 garlic clove
  • 1 thumb of ginger
  • 1 tsp dijon mustard
  • 2 tbsp water
  • salt and pepper

For topping:

  • pine nuts
  • sunflower seeds

Method

  1. Preheat the oven to 200°C fan / 425°F.
  2. Finely slice the red cabbage and transfer it to a bowl along with the apple cider vinegar. Mix with your hands and leave the bowl to one side while you complete the remaining steps.
  3. Peel and roughly chop the sweet potato. Transfer to a baking tray along with the cumin seeds, a drizzle of olive oil and a generous pinch of salt and pepper. Mix with your hands, then transfer the tray to the oven for 25-30 minutes, until the sweet potato has cooked.
  4. Pour 600ml (20fl.oz) of hot water into a saucepan and add the stock cube. Mix until the cube has fully diluted, then add the quinoa. Bring to the boil, then lower the heat and simmer for 20 minutes or until the quinoa has cooked.
  5. Meanwhile, add the kale to a mixing bowl pour over the lemon juice. Use your hands to massage the kale for 4-5 minutes until the leaves have softened.
  6. Combine all the dressing ingredients in a small bowl and use a small spoon to mix everything together, then leave the bowl to one side.
  7. When everything has finished cooked, start preparing the salad by adding the quinoa to a large mixing bowl, followed by the kale, sweet potato, mint, sweetcorn, radishes, and finally pour over the dressing. Give everything a good mix, then serve with a sprinkling of sunflower seeds and pine nuts. Enjoy!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
1 Comment
4
FacebookTwitterGoogle +Pinterest
Previous post
Proper Peanut Butter & Jelly Sandwich
Next post
Biscoff Pancakes

You may also like

Pulled Mushroom Banh Mi

March 27, 2023

Mexican Salad Bowl

March 5, 2023

One Pan Gnocchi Pesto Bake

February 21, 2023

Cauliflower Schnitzel

February 7, 2023

Sweet + Sticky Brussels Sprouts Noodles

December 12, 2022

Roast Potato Swirl

November 21, 2022

Harissa Aubergine + Pisto Traybake

October 12, 2022

Charred Broccoli Caesar Salad

September 27, 2022

Creamy Cauliflower Linguine

September 21, 2022

Vietnamese Style Mushroom Noodle Salad

September 5, 2022

1 Comment

restaurantthatdeliversnearme.website April 1, 2021 - 12:30 pm

Thanks for the rainbow salad.

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 2

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 3

    Ultimate Vegan Chilli

    January 4, 2021
  • 4

    One-Pot Tomato + Mushroom Pasta

    January 4, 2021
  • 5

    Homemade Pea Milk

    May 19, 2020

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact