The summer is the perfect time to sink your teeth into this hearty quinoa pasta salad topped with a homemade lemon dill vinaigrette. Everything is gluten free and good for you, so dig in!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: lemon dill vinaigrette, pasta salad, quinoa and pasta salad, quinoa salad
12ouncesgluten-free brown rice pastacooked as directed on the packaging
2cupscucumbersdiced
1cupgrape tomatoesdiced
1cupred onionfinely chopped
1 6ouncecan of black olivesdrained and sliced in half
Instructions
Prepare the vinaigrette by combining all the vinaigrette ingredients in a glass jar and mixing well. Set aside.
Prepare the quinoa by combining 1 cup of quinoa with 2 cups of water. Bring the mixture to a boil, cover, and reduce heat to low until the quinoa is cooked through and no water remains. Remove from heat.
Combine the cooked pasta, cooked quinoa, cucumbers, tomatoes, red onions and black olives in a large bowl. Top with vinaigrette and mix well.
Serve the quinoa pasta salad right away or refrigerate for several hours or overnight. Store leftovers in a sealed container in your fridge for 3-4 days.
Notes
I highly recommend using tri-colored quinoa because it adds texture (it has more "bite" to it) and it adds beauty. Bob's Red Mill and Ancient Harvest make gluten-free tri-colored quinoa. All quinoa is naturally gluten free, however, check labels to ensure no cross contamination.I used Tinkyada brown rice pasta for this recipe. You could use any choice gluten-free pasta.Add whatever vegetables you like or want to use up. This salad is forgiving and will taste great with a combination of your favorite vegetables.You can top the salad with more fresh dill as well as shredded parmesan cheese. The options are endless.This salad will serve a crowd. It makes for about 10-12 servings when served as a side dish, and 5-6 servings when served as a meal itself.