Quinoa and Vegetable Salad (Gluten-Free)

Prep Time:20 Mins | Total Time:1 Hr 10 Mins | Makes:6 Servings

Enjoy the fresh flavours of this colourful side made with quinoa and lots of veggies.

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

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.

COOKING GLUTEN FREE?: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Did You Know?: Quinoa is a tiny, pearl-shaped, ivory-coloured grain that expands to four times its size when cooked. It's rich in nutrients, and unlike other grains, it's a complete protein.

1 Serving: Calories 350; ( Calories from Fat 100 ); Total Fat 12g ( Saturated Fat 3g , Trans Fat 0g ) ; Cholesterol 10mg; Sodium 580mg; Total Carbohydrate 49g ( Dietary Fiber 7g , Sugars 7g ); Protein 12g