Quinoa and Vegetable Salad (Gluten-Free)

Quinoa and Vegetable Salad (Gluten-Free)

Enjoy the fresh flavors of this colorful side made with quinoa and lots of veggies.

Prep Time

20

Minutes

Total Time

1:10

Hr:Mins

Makes

6

servings

1
cup uncooked quinoa
2
tablespoons fresh lemon juice
2
tablespoons olive oil
2
tablespoons chopped fresh basil
1
can (15 oz) gluten-free garbanzo beans, drained, rinsed
1
can (15.25 oz) gluten-free whole kernel sweet corn, drained
1
can (14.5 oz) gluten-free diced tomatoes, drained
1
cup chopped red bell pepper
1/3
cup quartered pitted kalamata olives
1/2
cup crumbled gluten-free feta cheese
  1. Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
  2. Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
  3. In large bowl, gently toss cooked quinoa, beans, corn, tomatoes, bell pepper and olives. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.
  4. Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Quinoa is a tiny, pearl-shaped, ivory-colored grain that expands to four times its size when cooked. It's rich in nutrients, and unlike other grains, it's a complete protein.
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 100),
  • Total Fat 12g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 580mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 7g,
    • Sugars 7g),
  • Protein 12g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.