Rainbow Quinoa Power Bowl

If you’re looking for a meal that’s incredibly simple, stunningly beautiful, and genuinely good for you, you’ve come to the right place. This vibrant quinoa salad is a perfect example of how the most delicious dishes are often the easiest to create. Ready in about 20 minutes, this recipe is perfect for a quick lunch, a light dinner, or a healthy meal prep option. The cooking method is as straightforward as it gets—simply tossing together fresh and cooked ingredients in a bowl. But don’t let its simplicity fool you; the flavor is a delightful balance of savory and tangy notes. The earthy potatoes and quinoa, creamy avocado, sweet carrots and tomatoes, and rich egg are all brought to life by a zesty, umami-packed dressing. It’s a dish that proves healthy eating can be both effortless and exciting, guaranteed to brighten your table and your day.

Before you start, let’s gather all the colorful ingredients you’ll need. The beauty of this recipe lies in its flexibility, so feel free to make substitutions based on what you have on hand. The measurements below will make one very generous serving or two smaller side portions.

For the Salad:

• 1 medium Potato: A waxy variety like Yukon Gold or red potatoes works best, as they hold their shape after cooking. Sweet potato would also be a delicious alternative.
• 50g (about ¼ cup, dry) Tri-Color Quinoa: This will yield about 1 cup when cooked. Any color of quinoa works perfectly well. For a shortcut, you can use a pre-cooked quinoa pouch.
• ½ large Carrot: Finely diced.
• 1 ripe Avocado: Look for one that gives slightly to gentle pressure.
• 10 Cherry Tomatoes: You can also use grape tomatoes. Halving them helps release their juices into the salad.
• 1 large Egg: Hard-boiled and chopped.

For the Dressing:

• 1 tbsp Light Soy Sauce: This is the key to the dressing’s savory flavor. Light soy sauce, or “sheng chou,” is saltier and less dark than regular or dark soy sauce. You can find it in most supermarkets’ international aisles. If you need a substitute, Tamari is a great gluten-free option, and coconut aminos work well for a soy-free alternative.
• 2 tbsp Rice Vinegar: This adds a bright, tangy kick. If you don’t have rice vinegar, apple cider vinegar or white wine vinegar are excellent substitutes.

This recipe is built around a few simple steps, mostly involving preparation and assembly. First, you’ll need to cook the ingredients that require it. You can steam or boil the diced potato and carrot until they are fork-tender but still have a slight bite. At the same time, cook the quinoa according to the package directions and hard-boil the egg. Once cooked, allow these ingredients to cool down slightly so they don’t wilt the fresh components. Now you are ready to assemble your beautiful bowl!

1. In a large salad bowl, add the cooked and cooled potato cubes.
2. Next, add the cooked and cooled carrot cubes.
3. Toss in the cherry tomatoes. For an extra burst of flavor, I recommend slicing them in half.
4. Add the diced avocado. A great tip for dicing is to cut it in half, remove the pit, score the flesh in a grid pattern while it’s still in the skin, and then scoop it out with a spoon.
5. Gently fold in the chopped hard-boiled egg.
6. Spoon the fluffy, cooked tri-color quinoa over the top.
7. Now for the dressing! Pour the rice vinegar over the ingredients.
8. Drizzle the light soy sauce evenly across the salad.
9. Using two large spoons, gently toss everything together until all the ingredients are lightly coated in the dressing. Be careful not to overmix, as you want the avocado and egg to stay in nice chunks.
10. Your Rainbow Quinoa Power Bowl is ready to be served! Enjoy it immediately.

The first time I made this salad, I was struck by how such a simple, two-ingredient dressing could create such a complex and satisfying flavor. The saltiness from the soy sauce perfectly complements the sweetness of the tomatoes and carrots, while the vinegar cuts through the richness of the avocado and egg yolk. Every bite is a wonderful mix of textures—creamy, firm, soft, and chewy. It’s a truly nourishing dish that leaves you feeling energized and refreshed, not weighed down. This recipe has quickly become one of my go-to meals for busy weekdays. I encourage you to give it a try and see for yourself how easy it is to whip up a meal that is as pleasing to the eye as it is to the palate. Feel free to customize it with other veggies or a sprinkle of toasted seeds! I’d love to hear how it turns out for you in the comments below.