Gluten-Free Hearty Quinoa Salad Bowl

Ingredients

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• 4 cups cooked quinoa (gluten-free) Shop
• 1 15-oz can chickpeas, drained, rinsed and patted dry Shop
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 0.25 cup fresh parsley, chopped
• 0.33 cup crumbled feta (optional)
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp gluten-free Dijon mustard Shop
• 0.5 tsp salt
• 0.25 tsp freshly ground black pepper
• 1 clove garlic, minced (optional)

Instructions

1. 1 Ensure your quinoa is cooked according to package directions and has cooled slightly. Dice the cucumber and bell pepper and halve the tomatoes.
2. 2 In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, gluten-free Dijon mustard, salt, and black pepper. Add the minced garlic, if using, and whisk until well combined into a smooth emulsion. This should take about 1-2 minutes.
3. 3 In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, tomatoes, bell pepper and parsley. Ensure everything is evenly distributed before adding the dressing.
4. 4 Pour the prepared lemon-Dijon dressing over the quinoa mixture. Gently toss everything together for about 1-2 minutes, ensuring all ingredients are lightly coated with the dressing. Taste a small portion and adjust salt and pepper as needed.
5. 5 Top with feta if using. Serve the quinoa salad right away, or cover and refrigerate for at least 15-30 minutes to allow the flavors to meld for a chilled salad. The total time for this step depends on your preference for serving temperature.

Nutrition (per serving)

Tips & Notes

• Cook the quinoa in vegetable broth labeled gluten-free instead of water for a more savory base.
• Pat the rinsed chickpeas dry before adding them so the lemon-Dijon dressing clings instead of turning watery in the quinoa bowl.
• Quinoa absorbs dressing in the refrigerator. If serving it chilled, keep a spoonful of dressing back to toss in just before serving.

Common questions