Quinoa and Vegetable Salad (Gluten-Free) Recipe

Name: Quinoa and Vegetable Salad (Gluten-Free)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 cup (250 mL) uncooked quinoa; 2 tbsp (30 mL) fresh lemon juice; 2 tbsp (30 mL) olive oil; 2 tbsp (30 mL) chopped fresh basil; 1 can (19 oz/540 mL) chick peas (garbanzo beans) drained, rinsed; 1 can (12 oz/341 mL) whole kernel sweet corn, drained; 1 can (14 oz/398 mL) diced tomatoes, drained; 1 cup (250 mL) chopped red bell pepper; 1/3 cup (75 mL) quartered pitted kalamata olives; 1/2 cup (125 mL) crumbled feta cheese

Ingredients

1 cup (250 mL) uncooked quinoa
2 tbsp (30 mL) fresh lemon juice
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) chopped fresh basil
1 can (19 oz/540 mL) chick peas (garbanzo beans) drained, rinsed
1 can (12 oz/341 mL) whole kernel sweet corn, drained
1 can (14 oz/398 mL) diced tomatoes, drained
1 cup (250 mL) chopped red bell pepper
1/3 cup (75 mL) quartered pitted kalamata olives
1/2 cup (125 mL) crumbled feta cheese

	PREP TIME 20m	COOK TIME 50m	TOTAL TIME 1h10m
YIELD 6 servings

Instructions

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.

Lunch

A recipe from life made delicious

https://www.lifemadedelicious.ca/recipes/quinoa-and-vegetable-salad-gluten-free/bbb5f0ff-0f10-452e-98da-b98718fda836