Gluten-Free Italian Lunch: Mediterranean Quinoa Salad with Sun-Dried Tomatoes & Basil

Allergens

None

Ingredients

• 1. Quinoa (uncooked) 2. Sun
• Dried Tomatoes 3. Fresh Basil 4. Lemon Vinaigrette Dressing 5. Red Bell Peppers 6. Cherry Tomatoes 7. Red Onion 8. Kalamata Olives 9. Feta Cheese (optional)

Instructions

1. Cook the quinoa according to package instructions and let it cool.
2. Chop the sun dried tomatoes, red bell peppers, cherry tomatoes, and red onion into bite sized pieces.
3. Slice the fresh basil leaves.
4. In a large mixing bowl, combine cooked quinoa, chopped vegetables, sliced basil leaves, and crumbled feta cheese (if using).
5. Pour lemon vinaigrette dressing over the salad and toss gently to combine.
6. Serve immediately or chill in the refrigerator for at least 1 hour before serving.

Chef’s Insight

The combination of textures and flavors in this salad creates a satisfying mouthfeel and aroma that will have your guests asking for more.

Notes

Feel free to swap out ingredients according to your personal preferences or dietary restrictions.