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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 flavours of this colourful side made with quinoa and lots of veggies.
Apr 24, 2012

Ingredients

  • 1 cup (250 mL) uncooked quinoa
  • 2 tbsp (30 mL) fresh lemon juice
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) chopped fresh basil
  • 1 can (19 oz/540 mL) chick peas (garbanzo beans) drained, rinsed
  • 1 can (12 oz/341 mL) whole kernel sweet corn, drained
  • 1 can (14 oz/398 mL) diced tomatoes, drained
  • 1 cup (250 mL) chopped red bell pepper
  • 1/3 cup (75 mL) quartered pitted kalamata olives
  • 1/2 cup (125 mL) crumbled 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.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE?: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Did You Know?: Quinoa is a tiny, pearl-shaped, ivory-coloured grain that expands to four times its size when cooked. It's rich in nutrients, and unlike other grains, it's a complete protein.

Nutrition Information

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

Nutrition Facts

Serving Size: 6 Servings
Calories
350
Total Fat
12g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
10mg
Sodium
580mg
Total Carbs
49g
Dietary Fiber
7g
Sugars
7g
Protein
12g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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