Clean Eating Recipe

Colorful Quinoa Salad

with vegetables
Average: 5 (5 votes)
(5 votes)
Colorful Quinoa Salad

Colorful quinoa salad - The delicious superfood mix is great for taking to work!

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Health Score:
94 / 100
35 min.

Healthy, because

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Nutritional values

With 15 percent protein, quinoa is a very protein-rich pseudocereal. It also offers a lot of fiber, which stimulates digestion and satiates well. The colorful vegetable mixture provides many vital substances and also lots of fiber.

If you like, you can also prepare the salad with millet instead of quinoa. The small grains provide particularly high levels of iron, which is needed for blood formation, among other things.

1 serving contains
(Percentage of daily recommendation)
Calorie523 cal.(25 %)
Protein25 g(26 %)
Fat23 g(20 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage22 g(73 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E5.9 mg(49 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.7 mg(73 %)
Vitamin B₆1.1 mg(79 %)
Folate234.2 μg(78 %)
Pantothenic acid2.2 mg(37 %)
Biotin34.8 μg(77 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C155 mg(163 %)
Potassium1,748 mg(44 %)
Calcium172 mg(17 %)
Magnesium225 mg(75 %)
Iron5.6 mg(37 %)
Iodine13.3 μg(7 %)
Zinc3.6 mg(45 %)
Saturated fatty acids3 g
Uric acid210 mg
Cholesterol0.1 mg


14 ozs chickpeas (canned)
5 Tbsps olive oil
¼ tsp ground Cumin
1 onion
10 ozs Vegetable broth
5 ozs Quinoa
8 ozs Cherry tomatoes (red and yellow)
6 ozs Corn (1 corn on the cob; or frozen)
5 ozs Edamame (fresh soybeans; frozen)
14 ozs Red cabbage
1 Bell pepper
2 carrots
¾ oz parsley (0.5 Bunch)
4 Tbsps lemon juice
1 Tbsp Mustard
1 tsp honey
How healthy are the main ingredients?
chickpeasRed cabbageCornQuinoaolive oilMustard

Preparation steps


Rinse the chickpeas and drain. Mix with 1 tablespoon oil, salt, pepper and cumin. Fry in a hot pan over high heat for 5 minutes. Remove and let cool.


Peel and chop the onion. Heat 1 tablespoon oil in pan, sauté onion for 2 minutes over medium heat. Add broth, bring to a boil. Rinse quinoa and cook in broth over low heat for 10-15 minutes. Then let cool.


Along the way, wash tomatoes and cut in half. Cut corn from the cob if using corn on the cob. If using frozen cook edamame with corn in boiling salted water for 5-8 minutes. Rinse and drain.


Clean red cabbage, wash, slice. Halve bell pepper, remove seeds, wash, cut into strips. Peel carrots, grate. Wash parsley, shake dry, chop. Whisk lemon juice, salt, pepper, mustard, honey, and remaining oil and mix with salad ingredients.