Quinoa and Vegetable Salad (Gluten-Free)

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

  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 6

Ingredients

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.

Expert Tips

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.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
580mg
580%;
Total Carbohydrate
49g
49%
(Dietary Fiber
7g
7%
  Sugars
7g
7%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
80%;
Calcium
10%;
Iron
25%;
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.