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Quinoa and Vegetable Salad (Gluten-Free)

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

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( 7 Ratings)

7 Ratings

5 Stars 57%

4 Stars 29%

3 Stars

2 Stars 14%

1 Stars

Member Reviews ( 6 )

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 1/2/2013 7:23:45 PM REPORT ABUSE jujulu said:

Rating:

I made this salad for my mah jong group. It was a huge success. Everyone had at least 2nds and I was asked for the recipe by several people. One friend made it for a relative with dietary restrictions. She said it was loved by even the 'meat and potatoes' crowd. I used frozen corn and sliced black olives. I think you could be creative with your ingredients and still have a winner.

This reply was: Helpful Inspiring

Posted 12/16/2012 1:51:44 PM REPORT ABUSE Janamike1 said:

Rating:

this was good, healthy and colorful. Make it a day ahead as it tastes better the second day. I substituted kidney for garbanzo beans and 1 can of diced green chilies for the red bell pepper. Also used Trader Joe's roasted frozen corn instead of canned. I seasoned with black pepper and left out the olives since I don't care for them.

This reply was: Helpful Inspiring

Posted 6/7/2012 12:41:48 PM REPORT ABUSE uwcooper said:

Rating:

The quinoa alone was great (!) - as were the black beans and the "dressing" - but it probably would have been a heck of a lot better with fresh corn - the canned corn added a flavor that was not good. I threw it out after only a couple of days. May try again with fresh veggies.

This reply was: Helpful Inspiring