No Gluten Quinoa Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A protein-rich, gluten-free salad with fluffy quinoa, crisp vegetables, and bright citrus dressing. This Mediterranean-inspired no-cook recipe (gluten-free), ready in about 40 minutes, pairs quinoa, water, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 1 1/2 cups water
• 1/2 cup diced cucumber
• 1/4 cup diced red bell pepper
• 1/4 cup chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon garlic powder
• pinch salt
• to taste black pepper

Instructions

1. Step 1: Rinse quinoa thoroughly under cold water, then combine with water in a saucepan; bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Step 2: Fluff quinoa with a fork, transfer to a bowl, and refrigerate for 30 minutes to cool completely.
3. Step 3: Whisk olive oil, lemon juice, lemon zest, garlic powder, salt, and pepper in a small bowl until emulsified; pour over cooled quinoa and toss gently.
4. Step 4: Fold in cucumber, red bell pepper, and parsley until evenly distributed.