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Quinoa and Vegetable Salad (Gluten-Free)

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By Betty Crocker Kitchens
Updated Apr 5, 2019
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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
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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

  • Step 
    1
    Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
  • Step 
    2
    Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
  • Step 
    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.
  • Step 
    4
    Just 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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