HAMBURGER HELPER GLUTEN FREE RECIPES

Name: Quinoa and Vegetable Salad (Gluten-Free)
Prep time: 20 min
Total time: 1 h 10 min
Yield: 6
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

QUINOA AND VEGETABLE SALAD (GLUTEN-FREE) RECIPE ...

Quinoa and Vegetable Salad (Gluten-Free) Recipe ... image

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

Provided by LIFEMADEDELICIOUS.CA

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 10

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

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 , CarbohydrateContent 49 g, CholesterolContent 10 mg, FiberContent 7 g, ProteinContent 12 g, SaturatedFatContent 3 g, ServingSize 6 Servings, SodiumContent 580 mg, SugarContent 7 g, TransFatContent 0 g

QUINOA AND VEGETABLE SALAD (GLUTEN-FREE) RECIPE ...

Quinoa and Vegetable Salad (Gluten-Free) Recipe ... image

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

Provided by LIFEMADEDELICIOUS.CA

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 10

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

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.

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