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–+ servings
White bowl filled with a rainbow colored salad and tortilla chips on the side.
5 from 1 vote

Rainbow Veggie Chopped Salad

A fresh, colorful, and plant-packed salad with rainbow veggies, quinoa, and hummus that you can scoop with tortilla chips! Great for sharing or meal prep.
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Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4
Author: Eloïse

Ingredients
 

For the quinoa

For the salad

  • 1 English cucumber
  • 10 oz (280 g) cherry tomatoes
  • ¼ small red cabbage or ½ radicchio
  • 1 mango
  • 1 avocado
  • 1 corncob or ½ can of sweet corn
  • 1 tablespoon olive oil
  • 1 bunch of cilantro
  • 1 bag of yellow corn tortilla chips

For the dressing

  • 4 tablespoons hummus
  • 2 tablespoons lime juice
  • 2-4 tablespoons water

Instructions
 

  • Cooked quinoa in a small saucepan.
    Quinoa: Cook the quinoa according to package directions. Optionally, add a vegetable broth powder to the cooking water for extra flavor.
  • Diced cherry tomatoes and cucumber on a small wooden cutting board.
    Cucumber & tomatoes: Optionally, peel the cucumber. Slice it lengthwise in 3, then into long strips before dicing. Cut the cherry tomatoes into quarters then into smaller pieces.
  • Chopped red cabbage on a small wooden cutting board.
    Red cabbage & cilantro: Cut the cabbage into slices, then into strips, and chop crosswise into small pieces. Finely chop the cilantro.
  • Hand holding a scored mango and avocado half.
    Mango & avocado: Slice the mango along the pit and cut the avocado in half. Score both in a crosshatch pattern, then scoop out the pieces.
  • Roasted corn kernels in a pan.
    Corn: For fresh corn, cut the kernels off the cob. If using canned, drain the kernels. Add them to a pan with a little olive oil. Sauté over medium-high heat for 3-5 minutes until golden and lightly charred. Stir regularly.
  • Make the dressing: Add the hummus, lime juice, and water to a small bowl or jar. Whisk to combine. Thin it out with more water as needed.
  • Quinoa and chopped veggies in a large salad plate with yellow speckles.
    Combine: Add the cooked quinoa, cucumber, tomatoes, cabbage, cilantro, mango, avocado, and sautéed corn to a large salad bowl. Toss with the dressing and serve with tortilla chips.

Nutrition

Calories: 385kcal | Carbohydrates: 56g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Fiber: 11g | Sugar: 14g
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