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Quinoa and Vegetable Salad (Gluten-Free)

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Quinoa and Vegetable Salad (Gluten-Free)
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 6
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Enjoy the fresh flavors of this colorful side made with quinoa and lots of veggies.
Updated Apr 5, 2019

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

350 Calories, 12g Total Fat, 12g Protein, 49g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
580mg
24%
Potassium
450mg
13%
Total Carbohydrate
49g
16%
Dietary Fiber
7g
30%
Sugars
7g
Protein
12g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
80%
80%
Calcium
10%
10%
Iron
25%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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