Quinoa And Vegetable Salad Gluten Free Recipes

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GLUTEN-FREE QUINOA SALAD FOR SUMMER



Gluten-Free Quinoa Salad for Summer image

This is a light and refreshing gluten-free quinoa salad that is loaded with nutty quinoa, fresh fruits and vegetables and a light dressing. It's perfect for summer potlucks, BBQs and get togethers!

Provided by Jenny Levine Finke

Categories     Salad     Side Dish

Time 40m

Number Of Ingredients 10

1 cup uncooked quinoa (cook the quinoa as instructed on the packaging (see notes))
1 mango (diced)
1/2 English cucumber (diced)
1/2 cup edamame (shelled)
4 Tbsp red onion (diced)
2 Tbsp parsley (chopped)
1 lemon (juiced)
1 garlic clove (minced)
3 Tbsp extra virgin olive oil
Salt and pepper to taste

Steps:

  • Prepare the quinoa according to package instructions and set it aside to fully cool.
  • Prepare your fruits and vegetables and add them to a large bowl with the cooked and cooled quinoa.
  • Top with lemon juice, minced garlic, olive oil, and salt and better to text. Gently mix to combine and refrigerate until you're ready to serve it. It tastes best when refrigerated for at least 2 hours before serving.

Nutrition Facts : Calories 146 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 3 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving

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

Categories     Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 10

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

GLUTEN FREE QUINOA SALAD



Gluten Free Quinoa Salad image

A recipe me and my mom made up as we went when we first got into eating quinoa. With different variations you can make it vegetarian as well.

Provided by Maeleigh

Categories     Grains

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup quinoa, rinses and drained
2 cups water or 2 cups vegetable stock, can be used as well
1 cucumber, seeded and diced
1 lemon
2 tablespoons olive oil
salt
pepper
tomatoes (to garnish)

Steps:

  • First rinse and drain the Quinoa till the water runs clear to prevent a bitter taste in the finished product.
  • Place the Quinoa in a medium sauce pot with the 2 cups or chicken stock, water or vegetable stock can be uses as well to make this vegetarian.
  • Bring the Quinoa to a boil and then reduce to a simmer with the lid on.
  • Simmer for around 20 minutes until the Quinoa germ is visible, The grain will be slightly chewy but not overly so. Time could vary depending on your stove and your brand of Quinoa some take less time while others take more. The water will be mostly if not completely absorbed when the Quinoa is done.
  • Set the Quinoa aside when it's done to let it cool. Seed and then chop the cucumber and chop some tomato as well to garnish.
  • Once the Quinoa is cooled add the cucumber as well as the olive oil. Use a zester to zest the lemon and then juice the lemon. Depending on the size of the lemon you may only need half the lemon.
  • Add the salt and pepper to taste and mix the Quinoa together. Serve chilled with a garnish of tomato.
  • It's not listed in the recipe but you may toast some pine nuts and add them as well. I omit them from this recipe because I'm allergic but my mother likes them in it.

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