Quinoa & Vegetable Salad

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

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

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


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • cup quartered pitted kalamata olives

  • ½

    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.


Nutrition

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