Quinoa Salad, THM E, DF, SF, GF

Quinoa is an ancient South American “grain” that just recently has been hailed as a superfood due to its high nutritional content. You can enjoy this tasty grain in this salad with black beans, corn, vinaigrette dressing, and other veggies. Jalapenos add just a bit of heat to make this salad so tasty and refreshing.

Quinoa is not really a grain; but is a seed classified as a pseudo-grain since it is nutritionally similar and eaten as a grain. A large percent of quinoa is grown in Peru and Bolivia. It was largely unnoticed by the world until recently due to its high nutritional content. Foodies and health conscious people now consider this seed/grain a specialty. This grain is also very popular since it is gluten free; so celiac, wheat sensitive, and those with allergies can safely eat it.

Interestingly, there are 3000 types of quinoa with the three popular ones being, white, red, and black. White quinoa is the most popular and what you will find in most stores. However, black and red have nearly twice the vitamin E content of white quinoa. One cup of quinoa has 8 grams of protein, 4 grams of fat, 5 grams of fiber, and 220 calories.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

Quinoa Salad, THM E, DF, SF, GF

  • 2 cups quinoa
  • 3 cups water
  • 1 1/4 cups finely chopped celery
  • 2 cups cooked black beans, drained and rinsed
  • 1 1/2 cup diced tomatoes
  • 3 garlic cloves, minced
  • 1 cup chopped sweet onion
  • 1 cup diced red/green/yellow peppers
  • 1 1/3 cup whole kernel corn
  • 2 cups shredded red cabbage
  • 2/3 cup Rose Balsamic Vinegar or Apple Cider Vinegar
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 2 tablespoon Gentle Sweet
  • 1/4 cup fresh chopped Cilantro
  • 2 tablespoons olive oil
  • 1-2 seeded, diced jalapeno, optional
  • Weber Roasted Garlic and Herb Seasoning
  • In an Instapot, combine quinoa and water together. Pressure cook for 1 minute. Allow the quinoa to rest for 10 minutes before opening the Instapot. Release the pressure, remove the lid, and allow the quinoa to cool. Combine the quinoa, celery, beans, tomatoes, minced garlic, onion, peppers, corn, and cabbage together. Set aside. Mix the vinegar, salt, pepper, Gentle Sweet, Cilantro, oil, and jalapeños together. Pour over the quinoa mixture. Stir lightly. Refrigerate for 2-3 hours for flavors to combine. Serves 8.
  • I love to serve this salad over a bed of greens, and dress id with fat-free dressing and hot sauce.
  • You can presoak quinoa which gives an added health benefit. Add 1 tablespoon vinegar and enough water to cover the quinoa. Soak for 12 hours. Drain and rinse. Cook as instructed above.

I love my Instapot, since it makes cooking quinoa so easy. I can set the Instapot to cook the quinoa and walk away while it does its job!

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

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I love my Instapot, since it makes cooking quinoa so easy. I actually have 2 Instapots and some days I have them both going at the same time.

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I sprinkle some of Weber Roasted Garlic and Herb Seasoning over the quinoa salad when I was ready to serve it. It gives it a wonderful flavor.

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

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If your family is on the line about getting off sugar, try Gentle Sweet . It is the best sugar substitute that I have found that has a great taste.

Quinoa Salad, THM E, GF, DF, SF

Prep Time 22 minutes
Servings 8
Author Glenda Groff

Ingredients

  • 2 cups uncooked quinoa
  • 3 cups water
  • 1 1/4 cups finely chopped celery
  • 2 cups cooked black beans drained and rinsed
  • 1 1/2 cup diced tomatoes
  • 3 garlic cloves minced
  • 1 cup chopped onion
  • 1 cup diced red/green peppers
  • 1 1/3 cup whole kernel corn
  • 2/3 cup Rose Balsamic Vinegar
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 2 tablespoon Gentle Sweet
  • 1-2 seeded diced jalapeno, optional
  • Weber Roasted Garlic and Herb Seasoning

Instructions

  1. In an Instapot, combine quinoa and water together. Pressure cook for 5 minutes. Release the pressure, remove the lid, and allow the quinoa to cool. Combine the quinoa, celery, beans, tomatoes, minced garlic, onion, peppers, and corn together. Set aside. Mix the vinegar, salt, pepper, Gentle Sweet, and Jalapenos together. Pour over the quinoa mixture. Stir lightly. Refrigerate for 2-3 hours for flavors to combine. Serves 8.

Recipe Notes

  • I love to serve this salad over a bed of greens, and dress id with fat-free dressing and hot sauce.
  • You can presoak quinoa which gives an added health benefit. Add 1 tablespoon vinegar and enough water to cover the quinoa. Soak for 12 hours. Drain and rinse. Cook as instructed above.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

One thought on “Quinoa Salad, THM E, DF, SF, GF

  1. Pingback: Quinoa Salad, THM E, DF, SF, GF — Around the Family Table – Food. Fun. Fellowship | My Meals are on Wheels

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