This Confetti Salad is a refreshing summer salad recipe. This recipe is a great side dish, getting its name from the “confetti” looking quinoa. We enjoy the fresh flavors of this recipe all year long, but they’re especially satisfying during the hot summer months. This dish is quick and easy to make, which makes it a great addition to summer BBQs and pool parties.

What Is A Confetti Salad?

This perfectly striped, chopped salad with all these gorgeous rainbow colors makes me happy.

I named this salad a confetti salad because the quinoa looks like confetti when tossed together. It creates a confetti effect on all the other vegetables, and it’s just fun!

The key to this salad is dicing everything up super small and uniform. Then, I like to plate it in a bowl with the cooked quinoa on the bottom and ribbons of diced vegetables on top. The wow effect is when it is tossed together, and the quinoa sprinkles on everything like confetti.

What You’ll Need to Make Confetti Salad

• 1 cup cooked quinoa
• 1 large yellow bell pepper, diced
• 1 large orange bell pepper, diced
• 1 large red bell pepper, diced
• 1 large green bell pepper,
• 1 cucumber, diced
• 1 red onion, diced* optional
• 1 lemon, juiced
• 3 Tablespoons avocado oil
• Salt & Pepper to taste

Full recipe card and instructions are at the bottom of this post!

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If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram!  I love to see what you’ve been cooking. It always makes my day!