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Quinoa Salad with Seaweed Dressing Pouring Into the Bowl
Quinoa Salad with Seaweed Dressing Pouring Into the Bowl

Summer Quinoa Salad and Seaweed Vinaigrette

By Amanda Wong  ,

January 4, 2021

As summer is approaching and the weather is getting warmer, we are all looking for something cool and refreshing to eat. Our fuss-free go-to meal during summer is salad!

We love using quinoa as the base of our salads as it is nutrient-dense and a good source of fiber! This salad is super easy to make and is filling enough to be eaten as a meal. Perfect for hot days when you want a quick and refreshing meal.

This vinaigrette incorporated Rainbow Seaweed Salt instead of normal salt giving it an umami kick without the sodium!

The best practice for cooking quinoa is to rinse the quinoa under running water and drain it well before cooking. This step helps to remove the bitterness of quinoa. You can increase the amount of quinoa in any salad recipe. All you have to do is use twice as much water as the quinoa to cook it.

Products used in this recipe - Rainbow Seaweed Salt

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: Serves 2, 2 bowls


Quinoa and Seaweed Salad

45g (1/4 cup) quinoa

½ cup water

1 small bell pepper (diced)

1 cucumber (diced)

1 cup cherry tomatoes (cut into quarters)

½ red onion (diced)

¼ cup fresh mint (coarsely chopped)

Seaweed Vinaigrette

2 tbsp rice wine vinegar

2 tbsp sesame oil

1 tbsp rice malt syrup

1 tsp orange zest

½ tsp Rainbow Seaweed Salt or 1 tsp Bush Tucker


Quinoa and Seaweed Salad

1Pour the quinoa into a colander and rinse under running water.

2Place the quinoa and water in a small pot. Bring it to a boil, then decrease the heat to bring it to a gentle simmer.

3Once the quinoa has absorbed all of the water, remove the pot from the heat and cover with a lid. Let is rest for 5 minutes then use a fork to fluff it up.

4Mix all of the ingredients together in a large bowl, cover it then place into the refrigerator.

Seaweed Vinaigrette

1Whisk all of the ingredients together in a small bowl.

2Pour the seaweed vinaigrette over the salad. Gently toss it to combine and it’s ready to be served.

Categories - lunch, dinner, vegan, gluten free


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