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Confetti Quinoa Salad Recipe (Gluten Free)

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  • Prep 20 min
  • Total 60 min
  • Servings 16
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A colourful side to compliment any entree. It is good for you and features protein, rich grains and edamame.
Created Jun 8, 2011
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Ingredients

  • 1 cup (250 mL) uncooked quinoa
  • 2 cups (500 mL) water
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) frozen shelled edamame
  • 1 cup (250 mL) grape tomatoes, cut in half
  • 3/4 cup (175 mL) Italian or Greek vinaigrette dressing
  • 1/4 cup (50 mL) chopped red onion
  • 1/2 cup (125 mL) crumbled feta cheese
  • 1/4 cup (50 mL) chopped fresh Italian (flat-leaf) parsley
  • 1 yellow bell pepper, chopped

Steps

  •  
    1
    In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
  •  
    2
    Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
  •  
    3
    In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

No nutrition information available for this recipe
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