This Gluten-Free, Dairy-Free, Soy-Free Quinoa Salad is a light, nutritious, and refreshing dish that’s perfect for lunch, dinner, or as a healthy side. Packed with fresh vegetables, cooked quinoa, and a zesty lemon dressing, this salad offers a perfect balance of textures and flavors. It’s naturally gluten-free and allergy-friendly, making it a versatile option for anyone with dietary restrictions.
Ingredients:
- 1 cup cooked quinoa (about ⅓ cup uncooked)
- ½ cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice (freshly squeezed)
- Salt and pepper, to taste
Instructions:
- Cook the Quinoa:
If you haven’t already cooked the quinoa, start by rinsing it under cold water to remove any bitterness. Combine ⅓ cup uncooked quinoa with ⅔ cup water in a small pot. Bring to a boil, reduce to a simmer, and cook for about 12-15 minutes, until the water is absorbed and the quinoa is fluffy. Let it cool before using in the salad. - Prepare the Vegetables:
While the quinoa is cooking, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Set aside. - Assemble the Salad:
In a large mixing bowl, combine the cooked and cooled quinoa, cucumber, cherry tomatoes, and red onion. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. - Toss and Refrigerate:
Toss the salad until everything is well mixed and coated with the dressing. For the best flavor, refrigerate the salad for at least 30 minutes to let the ingredients meld together before serving.
Optional Add-Ins for Extra Flavor:
- Fresh herbs: Add chopped parsley, cilantro, or mint for a burst of freshness.
- Avocado: For creaminess and healthy fats, dice and mix in ½ an avocado just before serving.
- Kalamata olives: For a Mediterranean twist, toss in some chopped olives.
- Chickpeas: For added protein and texture, fold in ½ cup of cooked or canned chickpeas.
Recipe Tips for Best Results:
- Chill for Better Flavor: Letting the salad sit in the fridge for 30 minutes enhances the flavor as the ingredients have time to absorb the dressing.
- Serving suggestion: This salad pairs wonderfully with grilled chicken, shrimp, or tofu (if you’re not avoiding soy). You can also enjoy it as a light main dish or a side to any meal.
- Storage: The salad will keep well in the fridge for up to 3 days, making it a great option for meal prepping.
Nutrition (per serving, serves 4):
- Calories: 180 kcal
- Carbohydrates: 25g
- Protein: 5g
- Fat: 7g
- Fiber: 3g
- Sugar: 3g
This Gluten-Free, Dairy-Free, Soy-Free Quinoa Salad is a quick and easy recipe perfect for a healthy, balanced meal. The combination of crisp veggies, tender quinoa, and a light lemon dressing makes it refreshing and satisfying. Whether you’re serving it as a side or a main course, this salad is versatile, nutritious, and packed with flavor. Plus, it’s allergy-friendly, making it suitable for a wide variety of diets!
