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Summer Quinoa Crunch Salad

Summer Quinoa Crunch Salad

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  • Author: Brittany Dixon


Dairy-free and gluten-free, this summer quinoa crunch salad is light and flavorful with a slightly herby flavor and a zesty twist of lemon and champagne vinegar.



1 c (dry) quinoa

1/2 c chopped cucumber

1/2 c halved cherry tomatoes

3 chopped green onions (green and white parts)

1 can of chickpeas, drained and rinsed

1/2 c slivered almonds

2 tsp olive oil

1/2 c vinaigrette with champagne vinegar, honey, garlic, and lemon *


Bring 2 cups of water to boil in a medium pot. Rinse quinoa well under running water. Once the pot is at a boil, add the quinoa and give it a good stir. Cover, reduce to low, and let it gently simmer for 12 minutes. Remove from heat and keep covered for 10 minutes. Remove lid and fluff.

While the quinoa cooks, place a small skillet over medium heat. Add 2 tsp of olive oil and the slivered almonds. Stir frequently to avoid burning, until almond slivers are toasted, about 2-3 minutes. Set aside to cool.

Once all ingredients are cooled, add quinoa, cucumbers, tomatoes, green onions, chickpeas, and toasted almonds to a large bowl. Drizzle the dressing over the bowl and mix gently. Serve immediately or keep in an airtight container in the fridge for up 3-5 days.


Makes 6 servings.


*I use my favorite homemade dressing in this recipe and that is what is used to calculate the nutrition facts, but if you want a store-bought alternative, I recommend Garlic Expressions. It’s a taste most people enjoy.


  • Serving Size: 1 cup
  • Calories: 268
  • Fat: 16g
  • Carbohydrates: 24.5g
  • Fiber: 7g
  • Protein: 7g