Easy Vegan Quinoa Summer Salad (Gluten Free and Refreshing!)

Bright, Fresh, and Easy: Vegan and Gluten-free Quinoa Summer Salad.

Summer calls for light, refreshing dishes that are as vibrant as the season itself, and this Vegan & Gluten-Free Summer Quinoa Salad is exactly that! Packed with wholesome, nutrient-dense ingredients like fluffy quinoa, juicy tomatoes, crisp cucumbers, creamy avocado, red onion, and tangy plant-based feta cheese, this salad is a celebration of summer’s best flavors.

The best part? It’s quick and easy to make, requiring just a little chopping and tossing. Whether you’re prepping lunch for the week, hosting a barbecue, or heading to a picnic, this salad is sure to be a crowd-pleaser. It’s satisfying enough to stand on its own but pairs beautifully with grilled veggies or a chilled soup.

Get ready to enjoy a dish that’s as nourishing as it is delicious—and perfect for those warm, sunny days. Let’s dive into the recipe and bring a burst of summer to your table!

Ingredients for a Fresh & Flavorful Quinoa Summer Salad

• Cooked quinoa – A light and protein-packed base that soaks up all the delicious flavors.
• Cucumbers (diced) – Adds a cool, refreshing crunch.
• Cherry or grape tomatoes (quartered) – A burst of juicy sweetness in every bite.
• Red onion (diced or thinly sliced) – Brings a little sharpness and depth to balance the flavors.
• Fresh spinach (not frozen) – Adds vibrant color and extra nutrients. Plus, it pairs beautifully with the quinoa.
• Avocado (diced) – Creamy and rich, it gives the salad a satisfying texture.
• Vegan feta cheese (crumbled) – A tangy, salty kick that ties everything together. I love using Violife’s feta!
• Olive oil – A smooth, heart-healthy drizzle to enhance all the flavors.
• Lemon juice – A bright, zesty touch that keeps it fresh and lively.
• Sea salt & black pepper – Because every great dish needs a little seasoning!

How to Make Quinoa Summer Salad

This quinoa summer salad is simple to prepare and full of fresh, vibrant flavors. Follow these step-by-step instructions to bring it together effortlessly.

Step 1: Cook the Quinoa

• If you have a pressure cooker, this is a quick and easy way to prepare quinoa.
• If not, simply follow the cooking instructions on your quinoa package for the stovetop method.
• Once the quinoa is fully cooked, let it cool slightly while you prepare the other ingredients.

Step 2: Make the Dressing

• In a small bowl, whisk together the following ingredients:
  • Fresh lemon juice for a bright, citrusy flavor
  • Olive oil to add richness and bring the ingredients together
  • Sea salt and black pepper to enhance the overall taste
• Set the dressing aside while you assemble the salad.

Step 3: Assemble the Salad

• In a medium-sized bowl, combine the following ingredients:
  • Cooked quinoa that has slightly cooled
  • Diced red onion for a sharp and slightly sweet contrast
  • Quartered cherry or grape tomatoes for a juicy pop of flavor
  • Diced cucumber for a refreshing crunch
  • Diced avocado for a creamy texture
  • Fresh spinach to add a boost of nutrients and color
  • Vegan feta cheese for a tangy, slightly salty bite

Step 4: Combine and Serve

• Drizzle the prepared dressing over the salad.
• Stir everything together until well combined, ensuring the dressing evenly coats the ingredients.
• Serve immediately for a fresh and flavorful dish, or store it in the refrigerator until ready to enjoy.

Storage Instructions for Quinoa Summer Salad

To keep your quinoa summer salad fresh and delicious, follow these simple storage tips:

• Refrigeration: Store the salad in an airtight container and place it in the refrigerator. It will stay fresh for up to 3 to 4 days.
• Dressing Storage: If you plan to make the salad ahead of time, store the dressing separately in a small jar or container. This will help keep the vegetables crisp and prevent the quinoa from becoming too soggy. Simply mix in the dressing just before serving.
• Avocado Tip: If making ahead, consider adding the diced avocado just before serving to prevent it from browning. Alternatively, toss the avocado in a little lemon juice before storing to slow oxidation.
• Serving After Refrigeration: The salad can be enjoyed cold straight from the fridge, but if the quinoa has absorbed too much of the dressing, you can add a small drizzle of olive oil and a squeeze of lemon juice to freshen it up.

This salad makes a great meal prep option, as the flavors continue to meld over time, making it even more delicious the next day!

*Inspired by eatingbirdfood.com

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