Quinoa & Vegetable Salad

All your favorite vegetables combined for a deliciously flavored Quinoa and Vegetable Salad.

Photo by Stephanie M.
Adapted from tablespoon.com
Enjoy the fresh flavors of this colorful side made with quinoa and lots of veggies.

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

6

servings

Adapted from tablespoon.com

Ingredients

  • 1

    cup uncooked quinoa

  • 2

    tablespoons fresh lemon juice

  • 2

    tablespoons olive oil

  • 2

    tablespoons fresh basil, chopped

  • 1

    (15-ounce) can gluten-free garbanzo beans, drained, rinsed

  • 1

    (15.25-ounce) can gluten-free whole kernel sweet corn, drained

  • 1

    (14.5-ounces) can gluten-free diced tomatoes, drained

  • 1

    cup red bell pepper, chopped

  • 1/3

    cup quartered pitted kalamata olives

  • 1/2

    cup gluten-free feta cheese, crumbled

Directions

Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes. Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing. 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. Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.

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