Quinoa Summer Salad with Strawberry Dressing

Perfect for spring and summer, this gluten-free vegan salad is refreshing and healthy, with a side of spice! A filling salad with a whole lot of goodness and a light dressing. You can make it your own by substituting the veggies and/or protein and you can even make the dressing sweet by adding some maple syrup. A great starter before dinner or a big bowl of salad as a satisfying meal, you do you!

Quinoa Summer Salad with Strawberry Dressing

Gluten-free | Vegan - Refreshing and healthy, with a side of spice!


My Kale Kitchen

10 Minutes
15 Minutes
25 Minutes
Serves 2



  • 1 cup uncooked quinoa
  • 1-2 handfuls of salad greens
  • 1 avocado, sliced
  • 1/3 cup chopped cucumber
  • 1/4 cup chopped radish
  • 1/3 cup chopped red, yellow or orange bell peppers
  • 1 cup cooked chickpeas (or protein of choice)


  • 2 tbs flaked almonds
  • 2-4 fresh strawberries, halved or in thirds

Strawberry Vinaigrette Dressing:

  • 1/2 cup fresh strawberries
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 tsp salt (or to taste)
  • 6-10 twists of freshly ground pepper
  • 1/4 tsp cayenne powder (or to taste)

Cooking notes:

  • Substitute any vegetables or protein of choice.
  • Make the strawberry dressing sweet by adding maple syrup to taste.


  1. Cook quinoa and set aside, allowing the quinoa to cool to room temperature.
  2. Prep all other ingredients while the quinoa is cooking.
  3. Place all dressing ingredients in a blender and blend until well combined.
  4. In a large bowl, combine quinoa, vegetables and protein. Mix in the dressing or serve on the side. Garnish salad with flaked almonds and fresh strawberries before serving.
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