Bright, satisfying and ready in minutes, this Healthy Easy Gluten Free Quinoa Feta Lunch combines fluffy quinoa, creamy avocado, juicy cherry tomatoes and tangy feta with a simple lemon and apple cider dressing.
It’s gluten-free, easy to pack, perfect for weekday lunches or light dinners, and full of flavor. My husband does not like quinoa but he happily eats this for lunch at his busy work!
It can be vegetarian depending on how you cook quinoa and it’s definitely very healthy!
Equipment: Must-haves
- Measuring cups and spoons
- Saucepan
- Fine-mesh sieve or colander
- Wide bowl
- Small container or jar with a lid
- Mixing spoon or spatula
- Cutting board
- Chef’s knife
- Refrigerator
Equipment: Nice-to-haves
- Citrus juicer (if using fresh lemon)
- Salad spinner (for drying spinach)
- Large serving bowl
- Salad servers
- Kitchen timer
Ingredients
- 3 cups cooked quinoa or 1 cup uncooked and 1 3/4 water or broth (do not use broth for the vegetarian variation)
- 2 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (choose the bottle one for an easier prep)
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1 medium avocado, peeled and cut into chunks
- 18 medium red cherry tomatoes, cut in two
- 3/4 cup feta, crumbled (choose low fat variety for a healthier option)
- 1 1/2 cup baby spinach, chopped
Instructions
- Cook quinoa if needed: Rinse the quinoa under cold water. Tip into a saucepan, cover with water, and bring to the boil. Reduce the heat and simmer for 15 mins until the
- grains have swollen but still have some bite. Drain, then transfer to a
- wide bowl to cool.
- Mix dressing: In a small container with a lid, combine the oil, lemon juice, and vinegar with salt. Close the lid and shake well.
- Chop spinach, crumble feta, peel and cut avocado, half cherry tomatoes.
- Once the quinoa has cooled, mix if with the dressing and all the rest of the ingredients.
- Taste and adjust seasoning if needed: add more salt and/or lemon juice.
- Chill the salad in the fridge for about 30 min.
- Serve!
What Else You Should Know
Cook quinoa with care: rinse it well to remove bitterness, use the stated water ratio, simmer until grains have swelled but retain a little bite, then drain and cool in a wide bowl so the salad won’t become soggy.
Dressing tip: shake oil, bottled lemon juice and apple cider vinegar in a lidded jar for an easy, emulsified dressing.
Prep tip: Using bottled lemon juice speeds prep and avoids extra tools.
Ingredient tips: Choose low-fat feta for a lighter dish. Pick a ripe but firm avocado to hold shape, and finely chop the baby spinach so it distributes evenly.
Vegetarian tip: Don’t use broth when making the vegetarian variation—use water instead.
Storage and make-ahead: mix and chill for 30 minutes before serving; the salad keeps well for 2–3 days in the fridge, though avocado may darken—toss lightly with a little extra lemon before serving to refresh it.
Conclusion
This Healthy Easy Gluten Free Quinoa Feta Lunch delivers bright, balanced flavor with minimal fuss. You’ll use cooked quinoa, olive oil, lemon and apple cider dressing, avocado, cherry tomatoes, spinach and crumbled feta to make a filling, gluten-free meal that chills and improves in the fridge.
Equip yourself with a saucepan, sieve, bowl, measuring cups and spoons, jar with lid, cutting board and knife. Small swaps—low-fat feta, bottled lemon, vegetable broth omission for vegetarians—make it lighter and simpler.
Make it ahead for workday lunches, and enjoy a fresh, nourishing bowl anytime a healthy, easy meal calls and savor every single bite.