Gluten Free Quinoa Salad with Kidney Beans and Corn

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Gluten Free Quinoa Salad with Kidney Beans and Corn Recipe

This gluten-free quinoa salad makes an excellent side dish or light meal. This salad is packed with protein from the kidney beans and quinoa and bursting with flavor from the fresh cilantro, red bell pepper, and tangy dressing.

Ingredients

• 1 teaspoon chili powder
• 1/4 cup olive oil
• 1 can kidney beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 red onion, diced
• Season with salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1 red bell pepper, diced
• 3 tablespoons fresh lime juice
• 2 cups water
• 1 cup corn kernels
• 1 cup rinsed quinoa

Time Needed

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Instructions

• Bring the quinoa and water to a boil in a medium saucepan.
• Cover and cook for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
• Allow to cool after fluffing with a fork.
• Combine quinoa, kidney beans, corn, red bell pepper, red onion, and cilantro in a large mixing bowl.
• Whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper in a small bowl.
• Toss the quinoa mixture with the dressing to combine.
• Refrigerate until ready to serve or serve immediately.

Gluten Free Accessories

The Gluten-Free Cookbook

King Arthur Gluten Free Muffin Mix

The Plant-Based Cookbook

King Arthur Gluten Free Pancake Mix

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