Zesty Confetti Salad With Quinoa

Total Time
Prep 30 mins
Cook 25 mins

A blend of veggies and quinoa pulled together with a tangy, slightly spicy citrus-pepita dressing. Though there are a lot of ingredients, it's easy to make.

Ingredients Nutrition


  1. Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler.
  2. Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat.
  3. In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!).
  4. In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.


Most Helpful

Somehow I randomly had all the ingredients on hand for this recipe. This was a lovely change of pace from the normal dinner salad and would be great for a potluck or picnic. I didn't think the sauce would be enough but it was plenty & it really clung to all the veggies which was critical. Great recipe - thanks MN_Spicehunter!!!

Mindelicious August 21, 2010

Great recipe!!! Followed exactly the first time I made it. The second time I didn't have a lot of the ingredients, but I did have what I needed for the dressing, and then used peas, corn, carrot, and really missed the peppers I didn't have. It was still very good!! So a very versatile salad! Thanks for posting, we will enjoy it for years to come.

cookalot #2 November 03, 2009

I had to make this for a gathering and everyone loved it. I made a triple recipe (and had to find a big aluminum roasting pan to mix it in!). I didn't triple the cilantro and it seemed to be okay. I cut the broccoli & cauliflower into small florets instead of chopping. No time for the jicama so that got left out. The dressing was more liquidy than a paste but was okay on the salad. I did find the cumin to be overpowering so next time I will go lighter on that.

Ducky October 07, 2008

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