Date: 12 Jul 2015 Author: Jacqui Categories: Food, Main Dishes, Side Dishes 0


Such a lovely, light and fresh salad which takes so little time to put together, and above all, very healthy!  You can serve this as a side salad or else as a main, perfectly chilled to take to the beach or on a picnic. The ingredients below are for four as a side salad.


  • 1 cup gluten free mixed quinoa, rinsed and drained
  • 1/2 tsp gluten free stock powder (optional)
  • 1 cup frozen Edamame
  • 1 cup Sweetcorn (canned is fine)
  • 1 cup quartered Cherry tomatoes
  • 1 spring onion, sliced
  • 2/3 cup black olives
  • Freshly chopped basil
  • Fresh chopped parsley
  • 1 tbsp lemon juice
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Balsamic Vinegar
  • 1/2 tsp garlic pepper or 1 small garlic clove, minced
  • 1/2 tsp chilli flakes
  • Freshly Ground Pepper
  • Salt


Bring a pot of water to a rolling boil and stir in the quinoa.  Add some gluten free stock powder for a little flavor if you wish. Cover the pot, lower the heat and let the quinoa cook for 15 minutes.

In the meantime, prepare the Edamame by following the instructions on the package.  I microwaved mine for 1-2 minutes.

When the quinoa is cooked, drain it through a fine mesh strainer and place in a serving bowl.  When cool, add the drained canned corn, the quartered cherry tomatoes, the sliced onion, the Edamame and the black olives.  Set aside.

In a small bowl, combine the olive oil, the balsamic vinegar, lemon juice, pepper, salt, garlic pepper, chillies, chopped basil and parsley. Whisk together and pour over the salad. Toss gently to combine. Taste, and add more seasoning if necessary.

Serve slightly chilled.

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