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Gluten-Free Summer Quinoa Salad

A delicious and refreshing quinoa salad with crumbled feta, fresh grapes, blueberries, and cucumbers tossed in a simple vinaigrette.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 -8 servings


Quinoa Salad

  • 1/2 cup uncooked red quinoa
  • 1/2 cup uncooked white quinoa
  • 2 cups vegetable or chicken broth
  • 1/2 cup crumbled feta
  • 1 cup fresh blueberries
  • 1/2 cup halved green seedless grapes
  • 1/2 cup halved red seedless grapes
  • 1/2 cup seeded diced cucumber
  • 3-4 tbsp pine nuts optional


  • 2 tbsp red wine vinegar
  • 1 tsp dijon mustard gluten-free, if needed
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste


  • In a medium saucepan, combine the quinoa and broth. Heat over medium and bring to a boil. Once boiling, reduce heat to low and cover. Simmer for 15 minutes, or until liquid is absorbed. Transfer quinoa to a bowl and fluff with a fork. Set aside to cool.
  • In a small bowl, whisk the red wine vinegar and mustard together. Slowly pour in the olive oil, whisking vigorously as you do. Season vinaigrette to taste with salt and pepper.
  • Place the blueberries, feta, cucumber, and grapes in a large bowl. Pour the cooled quinoa over top. Add the vinaigrette and toss gently to coat and combine the ingredients. Season to taste with additional salt and pepper.
  • Serve immediately, or cover and chill in the refrigerator prior to serving.


You can certainly adjust the quantities of fruit, adding more or less according to preference and taste.