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Lemon Quinoa Salad

Lemon Quinoa Salad
  • Casein Free/Low
  • Corn Free
  • Dairy Free
  • Egg Free
  • Gluten Free
  • Lactose Free/Low
  • Nut Free
  • Seed Free
  • Wheat Free
  • Yeast Free

Best prepared a few hours ahead so that it has a chance to cool in the fridge. Serves 4 - 6 as a side.



1 cup quinoa

1 carrot, peeled and diced

1 corn cob, cooked with corn cut off

6 cherry tomatoes, washed and halved

2 tblspn good quality extra virgin olive oil

2-3 tblspn freshly squeezed lemon juice

a few stems of flat leafed italian parsley, washed and chopped

3 sprigs mint, washed and chopped

salt & pepper to taste



  1. Rinse quinoa in a fine sieve (otherwise it will slip through).
  2. Cook quinoa in approximately 2 1/4 cups water, covered until all water has absorbed and quinoa is light and fluffy.
  3. Add all remaining ingredients and stir. Taste and add more seasoning if desired.
  4. Chill for a few hours before serving.

We enjoyed this salad with some barbequed lamb cutlets, so yum, so summer. 
Lovely the next day with a little rocket and cooked chicken tossed through.


Recipe submitted by The Gluten Free Scallywag

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