Rainbow Quinoa Layered Salad

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This Rainbow Quinoa Layered Salad is a show-stopper at summer parties. Make it ahead and impress your guests with its beautiful presentation and delicious flavors. The quinoa marinates in the dressing, while the veggies stay crisp and fresh.

This Layered Salad recipe has gone banana’s on social media and with good reason! It is incredibly easy to make, beautiful and unique! It’s now my most popular recipe to date and I cannot wait for you to give it a try! I have already been tagged in so many of your recreations on instagram and it just gets me so excited to be creating recipes that you all love!

jackie akerberg of jackfruitful kitchen with a viral layered salad in her hands

When should I make this Canister Rainbow Quinoa Layered Salad?

The answer should be anytime really! Let’s get real it’s just too perfect but summer is the season for gatherings, barbecues, and picnics. When you’re invited to a summer party, it’s essential to bring a dish that not only tastes delicious but also looks impressive! That’s where the Rainbow Quinoa Layered Salad comes in – a show-stopper at any event!

This vibrant and colorful salad not only tastes amazing, but it also has a stunning presentation that will have everyone at the party asking for the recipe. The best part? You can make it ahead of time and easily transport it in a canister, making it a convenient and hassle-free dish to bring to any summer gathering.

The secret to the incredible flavor of this layered salad lies in the dressing.

The quinoa gets to marinate in a delightful mix of maple syrup, rice vinegar, coconut aminos (or tamari), roasted tahini, garlic powder, ground ginger, and a touch of sriracha for some heat. The rest of the ingredients, such as shelled edamame, shredded red cabbage, chopped Persian cucumbers, grated carrots, cilantro, and sliced almonds, stay perfectly fresh and crisp, providing a delightful contrast in textures.

Assembling this Rainbow Quinoa Layered Salad is a breeze.

Just mix all the dressing ingredients and pour them into the bottom of a canister. Then, layer the remaining ingredients in the order listed, and refrigerate until serving. The dressing will infuse the quinoa with flavor, while the vibrant vegetables maintain their crunchiness.

When it’s time to serve, simply flip the canister upside down into a serving bowl, and you have a visually stunning salad that tastes as good as it looks. Your friends and family will be amazed by the colorful layers and mouthwatering flavors.

The ingredients you will need for this fabulous Canister Rainbow Quinoa Layered Salad

  • quinoa
  • shelled edamame
  • red cabbage
  • Persian cucumbers
  • carrots
  • cilantro
  • sliced almonds
  • maple syrup
  • plain rice vinegar
  • coconut aminos or tamari roasted tahini
  • garlic powder
  • ground ginger
  • sriracha
  • water

So, the next time you’re invited to a summer party, don’t hesitate to make this Rainbow Quinoa Layered Salad. It’s a true crowd-pleaser that will earn you an invitation back to any event you attend!

Need a Canister? Here is a link to purchase the SAME one I used!  link is here

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Plant Based Meal Plans Designed With You in Mind.

These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!

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viral layered salad tossed in a white bowl

Rainbow Quinoa Layered Salad

Next time you’re invited to a summer party, make this Rainbow Quinoa Layered Salad - I guarantee you will get invited back. Not only is this layered tumbler salad beautiful and a total show stopper at the door, but you can also make it ahead of time and transport it easily!
5 from 10 votes
Prep Time 20 minutes
Course Main Course, Salad
Cuisine Asian Fusion
Servings 8


  • Canister


  • cups quinoa cooked and cooled
  • 2 cups shelled edamame
  • ½ large red cabbage shredded
  • 3 Persian cucumbers chopped
  • 2 large carrots grated
  • ½ bunch cilantro chopped
  • 1 cup sliced almonds
  • 3 tbsp maple syrup
  • ¼ cup plain rice vinegar
  • 2 tbsp coconut aminos or tamari
  • 2 tbsp roasted tahini
  • ½ tsp garlic powder
  • ½ tsp ground ginger
  • 1 tbsp sriracha
  • water if desired, to thin


  • Mix all ingredients for the dressing and season to taste. Carefully pour in the bottom of the canister. Layer the remaining ingredients in the order listed and refrigerate until serving, up to 48 hours ahead of time. Flip upside down into a serving bowl and enjoy!
Keyword 20 minute meal, 30 minute meals, canister meal, dairy free, gluten free, party dish, plant based, quick and easy, show stopper
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33 Responses

  1. I’m about to make this for an office potluck and wondering about substitutions (I know – so annoying). I have a big bag of salted pumpkin seeds from Costco- can I use that instead of buying almonds? And I don’t love edamame – anything you recommend to use instead (I will keep it if necessary). Thank you in advance! Love your content!

    1. Hey Heather! Substitutions are always possible! You could also try mixing and matching some of my other layered salad ingredients if you’re in a pinch for time and don’t have what is on hand. You could use pumpkin seeds or any other nut or seed, the measurements might vary slightly but the results will still be amazing. Also, in some of my other layered salads I used chickpeas which you could try instead of edamame. That layer is key for protein! I hope this all helps and everyone at your office potluck loves it!

  2. I have now made this salad twice! Bought the canister and absolutely LOVE everything about the salad, how pretty it looks before serving, and the taste! Guests commented about how pretty it looked because I didn’t toss it until I was ready to serve it so it was so fun to display!!! I am making the curried chickpea layered salad tonight and have no doubt it will be a hit as well! I just LOVE these recipes and highly recommend them!!!! I love the jackfruitful website and how friendly and helpful Jackie is!!! AND I love her cookbook as well… got it and everything we have tried so far has been wonderful!!!!

    Thank you, Jackie!!!!

    1. Thank you, Terri! I cannot wait to hear what you think of the Curry Chickpea salad… You must try the Orange Miso Palmini after that 🙂 Thank you for your kind words and mutual joy for cooking… People like you are what this is all about! Have a beautiful day!

  3. 5 stars
    I&1/2 cups uncooked quinoa makes almost 6 cups cooked.
    Won’t that take up too much space in the canister?
    How many cups cooked should be used?

  4. How do you suggest cooking the frozen shelled edamames?
    Also, do you toast the almonds?
    Could you use pine nuts?

    1. Hi Sandy! The frozen edamame just needs to be thawed. You can totally toast the almonds if you would like! Subbing pine nuts would be okay, but I would probably recommend cashews or sesame seeds or pumpkin seeds before pine nuts.

      1. Thank you so much for such a quick response.
        I can’t wait to bring it to my party on Saturday!

  5. 5 stars
    HUGE HIT at a small dinner party I had a few weeks ago. So much flavor, so gorgeous, everyone wanted the recipe. The dressing is one of the best I’ve ever made, the sriracha is a game changer! So glad I found you; I printed several of the recipes from your website today. Can’t wait to make them all!

  6. I made this dish for a family potluck and the minute I walked in the door everyone was impressed by the presentation. I made one Recipe with the Cilantro and one with Parsley and added chopped Romaine Lettuce before the Almonds! I received so many compliments on this dish-everyone LOVED IT.

  7. 5 stars
    This salad is a feast for the eyes and an absolute flavor bomb for the mouth! I made this salad to bring to a family get together and it was a HUGE hit! My meat and dairy loving mother-in-law said she wants to hire me to make salads for her functions! Always thankful to find a delicious win without compromising health, animals, OR family relationships!

  8. 5 stars
    This salad is genius!!! I loved all the crunch and flavor that came with this recipe! The salad dressing had a good kick and I love that there is NO salt added! Everyone I served it to loved it and was asking for the recipe! The container was a perfect way to bring it over to my friend’s house and show off all the colors in this gorgeous salad!!! 😍😍😍

  9. 5 stars
    Made this with my daughter who is 2. The colors, the textures, she had a blast making and dumping it out! It was so satisfying and delicious. We made a double batch and are bringing some to the family reunion this weekend!

  10. 5 stars
    Absolutely delicious!! And surprisingly I love salt always have to add more. Don’t know what it is must be the cilantro i didn’t use any!
    Ok so the BIG takeaway for me is that i had this for dinner (a big bowl 🍲 f it yummy) and, for the FIRST time in a decade or more i woke up with NO acid reflux NO gagging!
    That was a life changer for me. Thank you SO much!!!!

  11. Absolutely delicious!! And surprisingly I love salt always have to add more. Don’t know what it is must be the cilantro i didn’t use any!
    Ok so the BIG takeaway for me is that i had this for dinner (a big bowl 🍲 f it yummy) and, for the FIRST time in a decade or more i woke up with NO acid reflux NO gagging!
    That was a life changer for me. Thank you SO much!!!!

  12. 5 stars
    The Layered Rainbow Quinoa salad is delicious and looks incredible in a canister! I took it to a pool party and it was a huge hit!

  13. 5 stars
    Thank you so much for sharing The Layered Rainbow Quinoa salad is delicious and looks incredible in a canister! I took it to a pool party and it was a huge hit!

  14. 5 stars
    A delicious, crunchy and zesty salad perfect for summer! Love the zingy dressing and the leftovers.

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