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Quinoa and Vegetable Salad (Gluten-Free)

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Quinoa and Vegetable Salad (Gluten-Free)
  • Prep Time 20 min
  • Total Time 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.

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

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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
100
)
Daily Value
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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