Quinoa Summer Salad

Quinoa Summer Salad

8
Laura Violet 1

"If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy."
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Ingredients

4 h 30 m servings 239 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
  2. Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
  3. Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

This was very, very delish! The only change I made was using Grape Seed Oil instead of Olive Oil! BUT WAIT, THERE'S MORE... I love stuffed bell peppers but have cut back on rice these days. I to...

Most helpful critical review

I think this has potential but it is missing something. Would love to come back to this recipe in a few months and see if anykne has suggestions. I chopped up 1 red onion and I could have use...

This was very, very delish! The only change I made was using Grape Seed Oil instead of Olive Oil! BUT WAIT, THERE'S MORE... I love stuffed bell peppers but have cut back on rice these days. I to...

I think this has potential but it is missing something. Would love to come back to this recipe in a few months and see if anykne has suggestions. I chopped up 1 red onion and I could have use...

Outstanding gluten free summer salad. Made it per the directions except that I zested the limes into the onion and pepper mixture. Served it with avocado sections on the side. The family want it...

I made a 1/2 recipe, and used only white quinoa, since that's what I had. This is a delicious summer cool salad--we loved it!

I liked the crunchiness from the onion, and bell pepper. Perfect as a meal on its own. Next time I will try adding diced cucumbers as a complimentary dish to go along with it.

I couldn't find red quinoa in my usual grocery store, Giant, so i used all white instead, and half of it had a garlic flavor I think really blended well with the flavors. I used twice the amoun...

The predominate flavor was sharp red onion with little else. If I was doing this again, I would cut down the amount of onion significantly then add more lime.

I agree with one reviewer that it was lacking something. I put in Mrs. Dash, can of corn, more lime juice. It still was not as good as I had hoped. Then I threw in some ground beef I had prepare...