QUINOA AND VEGETABLE SALAD (GLUTEN-FREE)

Quinoa and Vegetable Salad (Gluten-Free) image

Enjoy the fresh flavors of this colorful side made with quinoa and lots of veggies.

Provided by By Betty Crocker Kitchens

Time 1h10m

Yield 6

Number Of 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

Steps:

Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
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.
Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 10 mg, Fat 2, Fiber 7 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 0 g