Gluten-Free Hearty Quinoa Salad Bowl
By the Gluten Free Recipes team ·
This vibrant quinoa salad bowl bursts with fresh flavors and satisfying textures, making it a perfect light yet filling meal. A zesty lemon-Dijon dressing coats fluffy quinoa and your choice of crisp vegetables or tender greens for a delightful culinary experience.
At a glance: This medium salads and sides recipe yields 4 servings in about 25 minutes (15 min prep, 10 min cook). It uses 7 ingredients — including cooked quinoa, extra virgin olive oil, fresh lemon juice — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Hearty Quinoa Salad Bowl: When preparing this salads and sides recipe, exercise caution with all packaged ingredients, especially Dijon mustard and any pre-cooked grains, to ensure they are certified gluten-free and have not been processed in facilities that handle gluten. Cross-contamination can occur with shared equipment In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Hearty Quinoa Salad Bowl: This recipe is naturally gluten-free, relying on certified gluten-free quinoa and carefully selected ingredients. It avoids all gluten-containing grains.
Ingredients
- 4 cups cooked quinoa (certified gluten-free)
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp certified gluten-free Dijon mustard
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
- 1 clove garlic, minced (optional)
Instructions
- 1
Ensure your quinoa is cooked according to package directions and has cooled slightly. If using fresh greens, wash and dry them thoroughly. If roasting vegetables, prepare them as desired and let them cool.
- 2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, certified 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
In a large mixing bowl, combine the cooked quinoa with any additional ingredients you are using, such as chopped vegetables, herbs, or beans. Ensure everything is evenly distributed before adding the dressing.
- 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
Serve the quinoa salad immediately for a warm dish, 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
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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