salad1This week it has been miserably hot and humid outside lasting into the evenings. On nights like this I have a hard time eating much less cooking a meal. Last night I decided a nice fresh salad with a glass of Rosé was the perfect way to end the evening. I love making salads in the Summer especially since all of the ingredients are fresh from the farmers market and you can turn it into an entire meal, but still come away feeling light and not stuffed.

4-5 cups spinach
3 1/2 cups cooked and cooled quinoa
1 cup finely sliced red onion
1 cup diced cucumber
3/4 cup garbanzo beans, drained and rinsed
1/2 cup diced orange pepper
1/2 cup diced red pepper
1/2 cup cherry tomatoes, halved
1/4-1/2 cup goat cheese
salt and pepper to taste

2 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons gluten-free red wine vinegar
1 tablespoon minced garlic
1 tablespoon chopped fresh oregano
salt and pepper to taste
1 cup olive oil


1. FOR THE DRESSING-Combine all the dressing ingredients in a blender. Slowly add the olive oil and blend again until the dressing has emulsified.

2. FOR THE SALAD- In a large bowl, combine the spinach, cooled quinoa, onion, cucumber, beans, both peppers, tomatoes, and goat cheese. Add half the dressing and toss well, add more dressing as needed.

Adapted From Go Gluten Free Magazine




  • This looks so good! I also love making salads for summer dinners! Esp since it’s just me 🙂 I must try this recipe! Thanks for sharing.

  • Sara Mueller

    This looks amazing! A total must! Definitely giving this recipe a try!

  • I love salads that mix whole grains and leafy greens, it’s like the best of both worlds.