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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.