Quinoa Summer Salad – Gluten Free Recipe

Rainbow Summer Salad LS

A delicious and healthy new summer recipe for entertaining gluten-free guests that everyone will LOVE!

Good options for crowd pleasing alternatives to pastas are hard to find.  However, quinoa is a perfect solution and is a tasty base for summer salads. This colorful, Rainbow Quinoa Summer Salad is a festive way to blend vegetables and basil with nutty quinoa.



  • 1 1/2 cups Alter Eco Rainbow Quinoa
  • 1 teaspoon salt
  • 2 cups fresh or frozen corn
  • 1 cup tightly packed basil leaves, finely chopped
  • 1/2 cup roasted red peppers
  • 1/2 cup diced red onion
  • 2 tablespoons olive oil
  • 3 to 5 tablespoons fresh lemon juice (1 or 2 lemons)


  1. Rinse Quinoa thoroughly in cool water and drain.
  2. In a medium saucepan combine quinoa, salt and 3 cups water. Bring to boil over high heat.  Cover, reduce heat to low and simmer for 5 minutes. Add corn, cover and cook until water is absorbed.
  3. Let cool, then transfer mixture to large serving bowl. Toss well with fork, fluffing quinoa.  Add basil, peppers and onion.  Stir in oil and enough lemon juice to give salad a distinct lemony edge. Adjust seasons to taste.






9 Responses to Quinoa Summer Salad – Gluten Free Recipe

  1. I was just looking for this, thanks! The truth is hard to find a blog as thorough as yours, congratulations.

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