Quinoa and Vegetable Salad (Gluten-Free)

 


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

Steps

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.

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