Quinoa and Vegetable Salad

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.0
  • Total Fat: 10.7 g
  • Cholesterol: 11.1 mg
  • Sodium: 680.9 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 10.4 g

View full nutritional breakdown of Quinoa and Vegetable Salad calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    1 cup uncooked quinoa
    2 tablespoons lemon juice
    2 tablespoons olive oil
    2 tablespoons chopped fresh basil
    1 can (15 oz) garbanzo beans, drained, rinsed
    1 can (15.25 oz) whole kernel sweet corn, drained
    1 can (14.5 oz) diced tomatoes, drained
    1 medium red bell pepper
    1 medium onion, chopped
    1/3 cup olives, chopped
    1/2 cup crumbled feta cheese


Quinoa is a tiny, pearl-shaped, ivory-colored grain that expands to four times its size when cooked. It's rich in nutrients, and unlike other grains, it's a complete protein.


Rinse quinoa under cold water for 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.

Meanwhile, in small non-metal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.

In large bowl, gentle toss cooked quinoa, beans, corn, tomatoes, bell pepper and olives. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1-2 hours before serving.

Just before serving, sprinkle with feta cheese. Garnish with basil leaves if desired.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TURTLENURD62.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.