Rainbow Quinoa Salad Bowl

This easy quinoa salad recipe is sure to brighten anyone’s day! A complete meal full of plant based protein and loads of fibre, it’s lovingly tossed with our tangy Mother Raw Goji Berry Vinaigrette & Marinade and topped with crunchy sunflower seeds. Make ahead for a week of yummy lunches!


  • 1 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1/3 cup Mother Raw Goji Berry Vinaigrette & Marinade
  • 2 large handfuls baby spinach
  • 1 cup shredded carrots
  • Chopped fresh mint and parsley
  • 1 cup shredded red cabbage
  • 1/4 cup sunflower seeds
  • 1 1/3 cups cooked mixed beans
  • Extra vinaigrette for drizzling


Combine quinoa and broth; bringing to a simmer. Reduce heat, cover and cook for 15 minutes or until quinoa is tender. Stir in spinach and let cool slightly. Stir in vinaigrette, mint and parsley.

Divide quinoa into 4 bowls. Top with beans, carrots, cabbage and sprinkle with seeds. Serve with more vinaigrette to drizzle over top.

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