Gluten Free Quinoa Salad

This is a super healthy dish to keep on hand, and it’s so simple to make! Original recipe was derived from Sandra Lee’s Quinoa Salad, I just made a few minor adjustments.


  • 1 cup quinoa
  • 2 cups chicken or vegetable stock
  • 2 scallions
  • 1/2 cup bell pepper, diced
  • 1 cucumber, diced
  • 1/4 cup flat leaf parsley, finely chopped
  • 1 tablespoon mixed dried herbs
  • 1/4 cup crumbled feta cheese
  • 1 can of low sodium chick peas, washed
  • 3 tablespoons slivered almonds or walnuts


Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Let cool completely.

In a large mixing bowl, combine cooled quinoa with remaining ingredients. Toss to mix thoroughly.

Serve chilled on a bed of leafy greens or mixed lettuce and toss with a little dressing.

Here are the ingredients for a simple healthy dressing I make that happens to go great with this dish:

  • Equal parts Extra Virgin Olive Oil, Water, Rice Wine Vinegar
  • Lemon Juice
  • Mixed Dried Herbs
  • Add some Black Pepper and Red Chili Flakes if you like a little kick, like me!

I hope you enjoy!, and thank you Sandra!


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