Quinoa Salad
This quinoa salad is my favorite. A gluten-free salad loaded with goodies, this summer recipe is sure to please. Serve this at your next party or your family’s weeknight dinner.
Servings: 10 Servings
Calories: 128kcal
Ingredients
- 2 ½ cups cooked quinoa
- 1 cup English cucumber sliced and quartered
- 1 cup cherry tomatoes halved
- 1 cup olives halved
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tablespoon red wine vinegar
- 1 tsp minced garlic
- salt and pepper to taste
Instructions
- Cook the quinoa according to package directions. *Prepare the day before if desired
- Combine the cucumber, tomatoes, and olives in a large bowl, and set aside.
- Add the olive oil, lemon juice, vinegar, garlic, salt, and pepper to a small bowl, and whisk until well mixed.
- Add the quinoa to the bowl of vegetables, then drizzle the dressing mixture over everything, and gently toss until combined.
- Refrigerate for 1 hour before serving. Serve cold.
Notes
Cook the quinoa the day before: Fluff it before storing it in an airtight container in the refrigerator.
Cut vegetable ingredients into bite-sized pieces, making them easier to eat.
Omit the olives if you or your family do not enjoy them.
Nutrition
Calories: 128kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 216mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg