Gluten Free Red Quinoa Salad

The perfect throw-together salad for a picnic in the park! Certified gluten free by the CSA. Author: Melissa Belser, CSA

Prep time 10 mins

Cook time 20 mins

Total time 30 mins


Serves: 6-8 people


  • 1 cup red quinoa (or white quinoa)
  • 2 cups no salt chicken or vegetable stock
  • 1 cup fresh cilantro (finely chopped)
  • 2 small limes (juiced, with seeds removed)
  • 1 teaspoon garlic powder (not garlic salt)
  • 1 teaspoon salt (optional)
  • 1 10 ounce can Rotel style tomatoes
  • 1 16 ounce can low sodium garbanzo beans (drained and rinsed)
  • ½ cup red onion (finely chopped)
  • 6 inch long English cucumber (chopped)


  1. Place 1 cup of quinoa in a fine wire mesh strainer and rinse for about 30 seconds. Let excess water drain off for a few seconds and place in a nonstick pot.
  2. Add 2 cups of no salt stock or water and cook for 15 to 20 minutes covered, on low medium heat.
  3. While quinoa is cooking chop cilantro and vegetables. Add juiced lime, cilantro, vegetables, garbanzo beans and seasonings to large glass bowl. Stir to coat.
  4. When quinoa is done, all the liquid will be absorbed and the texture will be fluffy. Remove lid, stir with a fork, and let cool for 10-15 minutes (If quinoa isn’t allowed to cool it will be affect the texture).
  5. Add quinoa to large glass bowl and stir all ingredients together. Set aside for 30 minutes before serving.
recipeSimply Shari's