Confetti Quinoa Salad

Preparation info
  • Makes:


    main course appetizer salads
    • Difficulty


    • Ready in

      15 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Fun and festive, this quinoa salad involves a lot of chopping but not much work beyond that. Because there’s nothing that can wilt, it holds up well, so add it to your brown-bag lunch rotation.


  • 2 cups (370 g) cooked quinoa, cooled
  • 1 cup (165


  1. Combine the quinoa, pineapple, corn, bell pepper, red onion, scallions, and tomato in a large bowl. (If not eating immediately, keep the salad separate from the dressing. You need to use the Creamy Avocado-Lime dressing within 1 day, but the undressed salad will keep for up to 3 days.)
  2. Toss with the dressing and season with salt and pepper. Garnish with the pum