Enjoy the fresh flavors of this colorful side made with quinoa and lots of veggies.
Quinoa and Vegetable Salad (Gluten-Free)
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 6
- Ingredients 10
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
-
Step1Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
-
Step2Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
-
Step3In 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.
-
Step4Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.
Nutrition
350
Calories
12g
Total Fat
12g
Protein
49g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 100
- 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
3Tips from the Betty Crocker Kitchens
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