Quinoa Spring & Summer Salad (Gluten Free)

READY IN: 20mins
Recipe by magpie diner

Found this in Alive's July 2010 magazine. They called it a spring salad, but it screams summer to me when I can (hopefully) pick fresh cukes, peas, peppers and onions from the garden or local farmers market. I'm always looking for ways to use quinoa, have tried this using red quinoa for something different. It worked well except that I find the red quinoa is easy to overcook, so keep an eye on it. Pair this with Simple Cider Vinaigrette, or another simple dressing. This calls for 3 cups of cooked quinoa, which is easily done, I use Jubes' Basic Quinoa. Be sure to rinse your quinoa really well to remove its bitter outer layer. It makes a pretty big bowl full which I think would serve 8 easily as a side dish. I found that the dressing more or less disappears if you leave it too long so I suggest not tossing it until you're ready to eat. And if you're only using half the batch, just toss half. The quinoa part keeps well but after a day in the fridge I could barely detect the dressing.

Top Review by Lvs2Cook

This is a great salad! I did make it a little differently though. I didn't add the red bell pepper or the nuts ~ just personal preference. I used magpie's recommended salad dressing and recommended recipe for cooking the quinoa. It was very easy to make and leftovers were great, too! Thank you for posting!!

Ingredients Nutrition

  • 118.29 ml peas (fresh, or frozen plus 2 cups boiling water)
  • 709.77 ml cooked quinoa, cooled
  • 236.59 ml red bell pepper, diced
  • 59.14 ml green onion, thinly sliced (spring onions)
  • 118.29 ml cucumber, seeded and diced
  • 59.14 ml green pistachios, shelled
  • 59.14 ml hempseed nuts, shelled
  • 44.37 ml fresh parsley, chopped (or sub cilantro or basil or..?)
  • 1.23 ml sea salt


  1. If using frozen peas: In a bowl soak the peas in the boiling water, set aside until they have warmed through. Drain and pat dry.
  2. In a large salad bowl combine the peas with the remaining ingredients, plus 1/4-1/2 cup of dressing, (your fave or try Recipe #431876). Toss well.
  3. Serve immediately or refrigerate until you're ready to serve.

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