Cheryl’s Rainbow Quinoa Salad
A vibrant, flavor-packed dish with powerful anti-cancer ingredients, and a sweet love story
When my husband and I first met, we were living on opposite coasts – he was in New York, and I was in Los Angeles. For three years, we had a long-distance romance filled with weekend visits, theater, live music, and lots of great food! When he came out west, he loved getting to know me through my world – especially my friends.
He’s a tech guy, an academic, not exactly what you’d call a health nut. But he loved this salad my friend Cheryl used to prepare for meals together. Every time we’d meet up with Cheryl, he’d always ask, “Do you think she’s making the salad?” And now, 20 years later – he still talks about it.
Cheryl originally adapted this recipe from the Asian Quinoa Salad by Two Peas & Their Pod, adding her own twists to the flavors and ingredients. You can find the original version here.
It turns out this colorful salad isn’t just delicious – it’s packed with ingredients that support gut health, reduce inflammation, and may even enhance your body’s natural defenses against cancer.
- 1 cup uncooked quinoa
- 1 1/2 cups shelled edamame
- 1 1/2 cups red cabbage
- 1 cup carrots shredded
- 1 red bell pepper
- 1/4 cilantro chopped
- 1/2 cup crumbled feta cheese
- 1 tbsp rice vinegar
- 2-3 tbsp olive oil extra virgin
- 1 pinch sea salt
- 1 pinch black pepper
Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water. Bring to a boil, then reduce heat, cover, and simmer until fluffy, about 15 minutes. Let cool.
In a large bowl, combine red cabbage, carrots, edamame, red bell pepper, and cilantro.
Add the cooled quinoa and crumbled feta.
In a small bowl, whisk together lemon or lime juice, rice vinegar, olive oil, salt, and pepper.
Pour dressing over the salad and toss to combine. Taste and adjust seasoning if needed.
Let the salad sit for 10-15 minutes before serving to allow the flavors to blend.
• Quinoa is a complete plant protein with fiber and antioxidants that help stabilize blood sugar and support cell repair.
• Edamame (young soybeans) contain isoflavones that may protect against hormone-related cancers and support immune function.
• Red cabbage is rich in anthocyanins and glucosinolates, compounds with anti-inflammatory and anti-cancer properties.
• Carrots offer beta-carotene and falcarinol, both linked to reduced cancer risk in research studies.
• Red bell pepper adds vitamin C and carotenoids, which support immune health and reduce oxidative stress.
• Cilantro may support detoxification pathways and help clear heavy metals.
• Feta contributes protein, calcium, and beneficial fats, just a sprinkle adds flavor and satisfaction.
• Olive oil contains oleocanthal and polyphenols, natural anti-inflammatory compounds studied for their cancer-protective effects.
• Lemon or lime juice enhances flavor and vitamin C content, supporting the body’s antioxidant defenses.
