August 4, 2021

Quinoa Confetti Salad

Quinoa Confetti Salad is a fun and colorful side dish for summer barbecues, picnics, or a light and cool supper on a hot day. Cooked quinoa is tossed with a medley of vibrant vegetables and a tangy spiced dressing, and the resulting salad is bright, fresh, and flavorful!

This salad is a great side dish for any summer gathering, but also makes a complete meal for a lunch or dinner. It keeps well in the refrigerator, which means it’s also great for a weekly meal prep session! Quinoa Confetti Salad is loaded with plant-based protein from quinoa and black beans, and the variety of colorful veggies deliver fiber and antioxidants. Add in the diced avocado for healthy fats, and you’ve got my favorite meal trifecta of protein+fat+fiber to keep you fueled and full for all your summer activities!

Ingredients assembled for Quinoa Confetti Salad
Assemble your ingredients.

Frozen corn mixed into cooked quinoa
Start by cooking quinoa. Once quinoa is cooked, add corn kernels (if using frozen). The frozen corn kernels will defrost in the hot quinoa, and will help to cool the quinoa more quickly!

Dressing ingredients shaken in a small Mason jar
While the quinoa is cooking, mix up the dressing. By now, you know I love shaking up dressings in a mason jar!

Prepared vegetables arranged in a large green serving bowl
You can also dice up the fruit and veggies while the quinoa cooks and cools.

Cooked quinoa and corn mixed with prepared vegetables
Once the quinoa has cooled to room temperature, add it to the prepared fruit and veggies, pour over the dressing, and toss to combine.

Quinoa Confetti Salad in a large green serving bowl, next to a smaller bowl with a single portion
Serve immediately, or refrigerate until ready to serve. If not serving immediately, wait to add the diced avocado until right before serving to avoid it turning brown.

Original publication date: June 21, 2021

Quinoa Confetti Salad

Quinoa Confetti Salad is a fun and colorful side dish for summer barbecues, picnics, or a light and cool supper on a hot day. Cooked quinoa is tossed with vibrant vegetables and a tangy spiced dressing, for a bright, fresh, and flavorful salad!


Kira Freed - The Joyful Plateful











1 cup dry quinoa

1 3/4 cups water

4 Tbsp. avocado oil

3 Tbsp. fresh lime juice

2 tsp. agave

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

1/2 tsp. kosher salt

1/4 tsp. dried oregano

1/4 tsp. ground black pepper

1/8 tsp. garlic powder

1 can black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 medium mango, peeled, cored and diced

1 red bell pepper, cored and diced

3 green onions, sliced

1/2 cup cilantro, chopped

1 large avocado, diced


  1. Rinse quinoa in a fine mesh strainer. Place in a medium saucepan along with water, and bring to a boil. Reduce heat to low and simmer until water has been absorbed, about 15 - 20 minutes. Remove from heat, fluff with a fork, and set aside to let cool. If using frozen corn kernels, stir the frozen kernels into the hot cooked quinoa, which will defrost the corn and help cool the quinoa!
  2. While the quinoa is cooking, prepare the dressing. In a small mixing bowl or mason jar, whisk together avocado oil, lime juice, agave, cumin, smoked paprika, dried oregano, garlic power, salt, and pepper. Set aside.
  3. To assemble the salad, in a large bowl toss together cooked, cooled quinoa and corn kernels, black beans, mango, bell pepper, green onions, cilantro, and dressing. If serving right away, add the diced avocado.  If preparing this salad in advance, wait to add avocado until right before serving.
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