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I’m all about pre-prepared meals to make super quick lunches, they’ve become a game changer for me over the past 2 years.  Having something delicious already made in the fridge that I can literally just throw on top of some salad leaves like this rainbow quinoa salad topper, means that I don’t have to even think about what I’m going to have for lunch – it’s there ready to go! 

What I like to call ‘salad toppers’ are my go-to healthy lunches for the week.  I tend to batch cook a grain on Sunday and throw in whatever vegetables that I have from that week’s grocery shop, sprinkle over some feta cheese and that’s lunches sorted for the rest of the week.  Since mastering the art of the ‘salad topper,’ quinoa has become one of my favourite grains to use. It’s extremely versatile, satisfying and not so heavy on the stomach (in my opinion) like some other grains. 


5 from 1 vote
Rainbow Quinoa Salad Topper

Get ahead and pre-prepare this healthy rainbow quinoa salad topper. So easy to make and takes the thinking out of lunch – it’s there ready to go!

Course: Salad
Servings: 4
Author: Jemma Andrew-Adiamah
  • 200g uncooked quinoa
  • 12 cherry tomatoes halved
  • 1 carrot diced
  • 1 red pepper diced
  • 100 g cucumber sliced
  • 2 tbsp fresh mint
  • 2 tbsp coriander
  • 50 g feta cheese
  • lemon juice from half a lemon
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1-2 tsp honey
  1. In a saucepan, bring some water to the boil and cook the quinoa according to the packet instructions.

  2. Next, prepare and chop all of the vegetables. 

  3. Once the quinoa is cooked, pour it into a large bowl and add the vegetables and crumble in the feta cheese.

  4. In a separate bowl, add the oil, vinegar, honey and lemon juice and mix together. Pour over the quinoa salad and stir together.

  5. Serve and enjoy! 


How simple is that?  No faff cooking at it’s best and it will keep you stocked up on lunches all week long.   If you’re like me, then you will get 4 super-sized portions out of this mix, however, you can easily get 4-6 portions too. This stores well in an air-tight container in the fridge for a week, well, if it’s not all gone before the week’s out. 

Whether it’s eaten as a main or used as a side dish with some grilled meat or fish, these flavours really work well with pretty much anything.  There is a lot going on to keep your taste buds happy in terms of textures and flavours and I found this to be really filling with all that protein from the quinoa, vegetables, and cheese.  

Check out my latest recipe video demonstrating how I made this yummy salad topper: