COLORFUL QUINOA SALAD

Colorful Quinoa Salad image

My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. -Catherine Turnbull, Burlington, Ontario

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 cups water
1 cup quinoa, rinsed
2 cups fresh baby spinach, thinly sliced
1 cup grape tomatoes, halved
1 medium cucumber, seeded and chopped
1 medium sweet orange pepper, chopped
1 medium sweet yellow pepper, chopped
2 green onions, chopped
DRESSING:
3 tablespoons lime juice
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon grated lime zest
2 teaspoons minced fresh gingerroot
1/4 teaspoon salt

Steps:

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely., Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges