Shrimp, Cucumber, and Quinoa Salad – Gluten free summer salad

Gluten free summer salad recipe

Gluten Free Summer Salad Recipe

We do a bunch of cookouts in the summer time and it seems like I am always being asked to bring a salad of some sort.  Because Sarah is gluten intolerant, I tend to avoid pasta salads and because I’m watching my weight, anything mayonnaise based is too tempting for me to bring along.   I like a change from a garden salad because those don’t really tend to fill me up all that way. When I saw this recipe for shrimp, cucumber, and quinoa salad in my Quinoa Cuisine: 150 Creative Recipes for Super Nutritious, Amazingly Delicious Dishes cookbook, I immediately thought it would make an idea gluten free summer salad recipe to try. It’s served chilled so it’s ideal to make ahead of time.

It’s too early to find any local cucumbers or peppers her in Vermont so I resorted to ones purchased at the grocery store but if your garden is flourishing, this is a great way to use up a few too many fresh veggies.

Shrimp, Cucumber, and Quinoa Salad - Gluten free summer salad recipe
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  • 1 cup white quinoa, rinsed
  • 2 cups water
  • 1 (10 ounce) package frozen cooked salad shrimp, thawed
  • 1 medium cucumber, peeled, seeded, and chopped into 1/2 inch pieces
  • 1 medium red bell pepper, diced into 1/4 inch pieces
  • 3 tablespoons fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons inced flat leaf parsley
panna cooking


  1. In a medium sauce pan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork and transfer to a large bowl. Cover and refrigerate until completely cool, stirring occasionally.
  2. Add the shrimp, cucumber, and bell pepper to the chilled quinoa. Toss to combine.
  3. In a small bowl, whisk together the lemon juice, salt, and olive oil. Drizzle the dressing over the quinoa mixture, add the parsley and toss to combine. Serve chilled.


I substituted a can of tiny North Pacific shrimp that were wild caught by Americans to keep the cost down and make it a little bit more eco-friendly.


This is a delicious gluten free summer salad recipe that is good for you.  It’s easy to make ahead of time and relatively inexpensive as well.  It could easily make a light lunch or you could serve it along with meat if you’d prefer.  Serve it in a lettuce cup, hollowed out tomato or an avocado half to dress it up.


  1. Sounds delish! Thanks for sharing!
  2. this sounds like a great summer dish! Nice and light!

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