Rainbow Veggie Poke Bowl with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, no-cook bowl bursting with colorful fresh vegetables and a zesty citrus dressing that makes mealtime feel like a celebration. This salads ready in about 15 minutes pairs Cooked quinoa, thinly sliced Cucumber, diced Red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Cooked quinoa
• 1/2 cup, thinly sliced Cucumber
• 1/4 cup, diced Red bell pepper
• 1/2 cup, halved Cherry tomatoes
• 1/2 cup, shelled Edamame
• 2 tbsp Lime juice
• 1 tbsp Olive oil
• 1 tsp Maple syrup
• 1/4 cup, thinly sliced Red onion
• 1/2, sliced Avocado

Instructions

1. Step 1: In a medium bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, and 1 tsp maple syrup until emulsified.
2. Step 2: Add 1 cup cooked quinoa, 1/2 cup thinly sliced cucumber, 1/4 cup diced red bell pepper, 1/2 cup halved cherry tomatoes, and 1/2 cup shelled edamame to the dressing bowl, then toss gently to coat all ingredients.
3. Step 3: Divide the mixture between two bowls, top with 1/4 cup thinly sliced red onion and 1/2 sliced avocado, and serve immediately while the vegetables are crisp and vibrant.