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Colorful Quinoa Salad

 Colorful Quinoa Salad
My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this dish together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario
8 ServingsPrep: 30 min. + cooling

Ingredients

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 2 cups fresh baby spinach, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 medium cucumber, seeded and chopped
  • 1 medium sweet orange pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 2 green onions, chopped
  • DRESSING:
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 4 teaspoons honey
  • 1 tablespoon grated lime peel
  • 2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt

Directions

  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat;
  • simmer, covered, 12-15 minutes or until liquid is absorbed. Remove
  • from heat; fluff with a fork. Transfer to a large bowl; cool
  • completely.
  • Stir spinach, tomatoes, cucumber, peppers and green onions into
  • quinoa. In a small bowl, whisk dressing ingredients until blended.
  • Drizzle over quinoa mixture; toss to coat. Refrigerate until
  • serving. Yield: 8 servings.

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Colorful Quinoa Salad (continued)

Nutritional Facts: 3/4 cup equals 143 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 88 mg sodium, 23 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.