Quinoa Salad

Last week I was invited to a July 4th party and was asked to bring a side.  Because I knew several of the guests were watching their gluten intake, I decided to make a quinoa salad.  Do you know about quinoa?  It’s the darling of the food world right now.  Actually a seed, it’s considered a great ‘grain’ replacement for those who can’t eat gluten.  It’s a great source of protein and fiber.  Use it in any recipe where you’d normally use couscous or pasta.  One of my friends has substituted it in my Orzo, Feta and Tomato Salad to rave reviews.

This recipe is quick, delicious and oh so healthy.  A salad of quinoa, tomatoes, olives, peppers and Vidalia onions, tossed in an olive oil/red wine vinegar vinaigrette – so nice and light.  A great dish to have in your repertoire – whether you need a gluten-free salad , or not.

Quinoa and Veggie Salad

Quinoa Salad


  • 3 cups water
  • 1 1/2 cups quinoa, rinsed
  • 1/2 pint grape tomatoes, quartered lengthwise
  • 2/3 orange bell pepper, diced (a red or yellow pepper can be substituted)
  • 1/4 vidalia onion, thinly sliced
  • 12 olives, quartered lengthwise
  • 1 scallion, thiny sliced
  • dried rosemary (optional)
  • Dressing
  • 1/2 cup olive oil
  • 2 1/2 Tblsp red wine vinegar
  • 1 Tsp dried italian herbs
  • 1/2 tsp minced garlic
  • salt and pepper


  1. Heat the water to boiling.
  2. Add the quinoa, bring to a boil and simmer for 17 minutes.
  3. Spread the quinoa on a paper towel lined sheet pan to cool.
  4. Dressing
  5. Combine all the dressing ingredients into a container with a lid and share vigorously to combine.
  6. Assembly,
  7. Combine the quinoa, tomatoes, peppers, onion, olives and scallions in a medium bowl.
  8. Add 2/3 of the dressing and combine.
  9. Store the remaining dressing and salad separately in the refrigerator until ready to serve.
  10. Just before serving, stir the salad and sprinkle with the dried rosemary (optional)

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