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Quinoa and Vegetable Salad (Gluten-Free)
Quinoa and Vegetable Salad (Gluten-Free)
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Colorful quinoa veggie side bursting with fresh flavors.
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
Instructions:
  • Rinse quinoa under cold water for 1 minute, drain. Cook according to package instructions, drain. Allow to cool completely, about 30 minutes.
  • Combine lemon juice, oil, and basil in a small nonmetal bowl, mixing well to create the dressing. Set aside.
  • Combine cooked quinoa, beans, corn, tomatoes, bell pepper, and olives in a large bowl. Drizzle dressing over the mixture and gently toss to coat. Serve right away or chill in the fridge for 1 to 2 hours before serving.
  • Before serving, generously sprinkle the dish with cheese and, if desired, adorn it with fresh basil leaves for a burst of flavor and freshness.

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