If you are looking for a tasty, fresh, and quick first course, then the Quinoa with Vegetables Gluten-Free Salad is for you.
It can be prepared in no time, and you can use fresh or frozen peas and green beans, which are really convenient. I usually buy them fresh and freeze them after cleaning, so they’re always ready in the freezer.
A simple yet tasty dish that you can enrich with other seasonal vegetables. Perfect for a work lunch break or a beach holiday, and most importantly, suitable for everyone since it’s gluten-free. So if you’re intolerant or simply want to try a gluten-free diet, make this dish.
Below, I’ll leave you with other fresh and fun gluten-free recipes. Then, let’s go under the photo to discover how to prepare the Quinoa with Vegetables Gluten-Free Salad!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
What You Need for the Quinoa with Vegetables Quick Gluten-Free Salad
- 10.6 oz quinoa
- 1 cup peas (fresh or frozen)
- 1 cup green beans (fresh or frozen)
- 1 cup cherry tomatoes
- 1/3 cup sweet corn, canned, drained
- 1 oz Taggiasche olives (pitted)
- 1 sprig basil
- 1 tbsp lemon juice
- 2 tbsps extra virgin olive oil
- to taste salt
How to Prepare the Quick Gluten-Free Quinoa with Vegetables
First, rinse the quinoa well under running water, then put a pot full of water on the heat (without salting).
Once boiling, add the quinoa and let it cook for 12/15 minutes, drain it, and place it in a large salad bowl with a drizzle of extra virgin olive oil.
Give it a light stir and let it cool.
Clean the green beans by removing the ends and strings, then cook them in a pot full of water for 5 or 6 minutes. You can also cook the peas together (even if frozen).
Drain them, cut the green beans into pieces, and add everything to the salad bowl with the quinoa.
Cut the cherry tomatoes into pieces, slice the Taggiasche olives, and drain the corn from its storage water.
Add everything to the Quinoa Salad, season with chopped basil leaves, salt, lemon juice (or apple or balsamic vinegar), and extra virgin olive oil.
Mix well to blend all the flavors, let the Gluten-Free Quinoa Salad rest for 5/10 minutes before serving.
Storage, Tips, and Variations
The Quick Gluten-Free Quinoa with Vegetables Salad can be stored in the refrigerator well sealed in an airtight container for 2 days.
Never rinse quinoa, rice, or pasta under running water once cooked; let them cool in a bowl with a drizzle of extra virgin olive oil.
You can cook the vegetables steamed or even in the microwave.
If you have other vegetables available, such as grilled eggplant or zucchini, add them by slicing them into strips.
If you prefer, you can replace basil with parsley or fresh mint.
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