This Quinoa Salad recipe is a delicious take on Italian pasta salad, with quinoa replacing the pasta.
Growing up (before we knew about my Celiac Disease/gluten intolerance), my mom often made pasta salad. It was one of my favorites. Even though there are some great gluten-free rice pasta brands out there, I still don't like the texture of gluten-free pasta when eaten cold. Think cold, hard rice. This phenomenon means I haven't enjoyed pasta salad in years.
Cue quinoa. This gluten-free grain is a complete protein and turns out super soft and fluffy, making an excellent replacement for pasta or couscous in this recipe. Millet is another gluten-free grain that would work well.
Jump to RecipeAs an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links for products I use and love. You can read my full disclosure here. All thoughts and opinions expressed are my own. Thank you for supporting Wonders of Cooking so that I can continue to provide you with free gluten-free recipes.
Looking For More Easy Lunch Ideas?
- BBQ Chicken Salad | Easy Meal Prep Lunch | Gluten Free
- Olive Garden Salad Recipe | Easy Copycat Italian Dressing
- Southwest Salad with Chicken and Taco-Ranch Dressing | Gluten Free
- Big Mac Salad | Easy Gluten Free Lunch Bowls
- Buffalo Chicken Salad with Blue Cheese Dressing – Easy Lunch
- Chinese Chicken Salad with Homemade Sesame Soy Dressing – Gluten Free
- Italian Sub Salad with Cold Cuts – Easy No Cook Lunch
- Chef Salad with Creamy French Dressing – Gluten Free Croutons
- Chick-fil-A Market Salad Copycat with Apple Cider Vinaigrette – Gluten Free
- Thai Chicken Salad with Creamy Peanut Sauce, Easy Lunch
- Kale Salad with Apples, Craisins, and Goat Cheese – Easy Lemon Dijon Vinaigrette
- Chicken Salad Wraps | Leftover Rotisserie Chicken | Easy Lunch
What Do I Need To Make Italian Quinoa Salad?
The great part about this recipe is you can adjust the ingredients to your liking. Don't like tomatoes? Leave them out. Want red onion? Go for it. Want a different dressing? Full steam ahead.
- Quinoa. I used organic tri-color quinoa. If dining gluten-free, be sure to check your labels.
- Cherry tomatoes. I used medley tomatoes for the variety in colors. Tip: I prefer to leave the tomatoes whole, not cut in half, so that they don't become soggy over time.
- Bell peppers. I used one green bell pepper.
- Cucumber.
- Fresh or dried chopped basil.
- Black olives.
- Chickpeas. Optional.
- Pepperoni.
- Salami.
- Mozzarella Balls.
- One recipe Homemade Italian Vinaigrette, or your favorite store-bought Italian dressing.
Other great additions: Fresh chopped basil or parsley, red onion, Kalamata olives, red bell pepper, switch out mozzarella cheese for Colby jack or cheddar, banana peppers, chopped broccoli, roasted red peppers, artichoke hearts, shredded Parmesan cheese, etc.
See how the possibilities are endless?
How To Make:
- Cook quinoa according to the package directions. Once cooked and fluffed with a fork, set aside. Allow to cool completely.
For the Homemade Italian Vinaigrette:
- While waiting for the quinoa to cool, make the dressing. Add all ingredients to a large glass bowl or mason jar. Whisk or shake to combine. Refrigerate until ready to use.
For the Quinoa Salad:
- Wash and chop bell peppers and cucumber into bite-sized pieces. Add to a large bowl along with the whole cherry tomatoes.
- Add in the olives and chickpeas.
- Then, add the chopped meats and cheeses.
- Finally, add in cooled quinoa and the chopped fresh or dried basil.
- Stir or fold the mixture gently until all ingredients are evenly distributed.
- If serving right away, then add the dressing to the quinoa salad and gently stir. Otherwise, store dressing separately and add as needed. This helps prevent the vegetables from getting soggy.
*I have meal-prepped this recipe for lunch with the dressing already mixed into it and it kept well for 3 days. Keeping the tomatoes whole helps prevent excess moisture, keeping the vegetables fresher for longer.
- Enjoy!
Is Quinoa Salad Vegetarian?
You can make this recipe vegetarian by removing the meats and adding in more vegetables. Chickpeas, quinoa, and mozzarella cheese add protein to this recipe.
When To serve Quinoa Salad:
- For lunch/meal-prepped work lunches
- At a picnic/cookout
- At parties/family get-together's
- As a cold dinner side
Did You Make This Quinoa Salad? Leave a 5-Star Rating Below!
Quinoa Salad - Italian Style with Pepperoni, Salami, and Mozzarella
Tried this recipe? Leave a 5-star rating above! Your rating helps support the making of more tested, delicious gluten-free recipes.
Ingredients
For the Homemade Italian Vinaigrette:
- 1 ½ cups mild olive oil
- ½ cup red wine vinegar
- ½ cup grated Parmesan cheese
- 2 teaspoon freshly-squeezed lemon juice
- 1 teaspoon minced garlic
- 2 tbsp. Italian seasoning
- 2 tbsp. honey
- salt and pepper to taste
For the Quinoa Salad:
- 2 cups dry quinoa cooked according to package instructions, I used organic tri-color
- 1 cucumber chopped into bite-sized pieces
- 1 green bell pepper chopped into bite-sized pieces
- pint cherry tomatoes whole
- 4-5 oz. can sliced black olives drained
- 16 oz. can chickpeas rinsed and drained
- 16 oz. mini mozzarella balls or mozzarella log chopped into bite-sized pieces
- 6 oz. pepperoni
- ½ lb. salami chopped into bite-sized pieces
- handful of fresh chopped basil or 1 teaspoon dried chopped basil
- salt and pepper to taste
Instructions
- Cook quinoa according to the package directions. Once cooked and fluffed with a fork, set aside. Allow to cool completely.
For the Homemade Italian Vinaigrette:
- While waiting for the quinoa to cool, make the dressing. Add all ingredients to a large glass bowl or mason jar. Whisk or shake to combine. Refrigerate until ready to use.1 ½ cups mild olive oil, ½ cup red wine vinegar, ½ cup grated Parmesan cheese, 2 teaspoon freshly-squeezed lemon juice, 1 teaspoon minced garlic, 2 tbsp. Italian seasoning, 2 tbsp. honey, salt and pepper to taste
For the Quinoa Salad:
- Wash and chop bell peppers and cucumber into bite-sized pieces. Add to a large bowl along with the whole cherry tomatoes.
- Add in the olives and chickpeas.
- Add the chopped meats and cheeses.
- Add in cooled quinoa and the chopped fresh or dried basil.
- Stir or fold the mixture gently until all ingredients are evenly distributed.
- If serving right away, add the dressing to the quinoa salad and gently stir. Otherwise, store dressing separately and add as needed. This helps prevent the vegetables from getting soggy.
Notes
- Start adding about ¼ - ½ cup of the dressing at a time, being careful to not oversaturate the quinoa salad. Refrigerate any leftover dressing in a glass or mason jar. If you dressed the entire bowl of quinoa salad; after the first day, you may need to add a little more dressing and stir.
Leave a Reply