Gluten Free Antipasto Quinoa Salad Recipe

by Carol Kicinski on July 21, 2016

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Summer is the time for salads – all kinds of salads. When having a backyard barbecue, it’s always a good idea to have a lot of cool, refreshing side dishes.

Lately, the answer to the question, “what can I bring?” when invited to someone’s home for a cookout has been, “bring a salad.”

So I have been scrambling to come up with a variety of make-ahead salads that transport well.

This salad is a remake of an old standby of mine – Antipasto Salad. I used to make it with rice but decided to up the taste and wholesomeness by making it with quinoa instead. I have to say, I am more pleased with the makeover than the original! Even my 13-year-old g-kid who swore to me she did not like quinoa, loved it! I feel like I made a convert out of her.

The salad starts with a base of Ancient Harvest organic traditional white quinoa and from there I add all the yummy flavors of an antipasto plate, such as marinated artichoke hearts, salami, mozzarella cheese, olives, and roasted red peppers.

You can make this salad way ahead – even a couple days, and it holds up great – in fact, it gets better the longer it sits.

Click here to see my cooking demonstration of this recipe on Daytime TV!


Gluten Free Antipasto Quinoa Salad Recipe


1½ cups water
Kosher or fine sea salt
1 cup Ancient Harvest Traditional (white) quinoa
3 tablespoons mayonnaise
2 tablespoons olive oil
2 tablespoons red wine vinegar
½ teaspoon garlic powder
½ teaspoon Italian seasoning
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
3 slices roasted red peppers (from a jar), drained and chopped
½ pound fresh mozzarella, cut into small cubes
¼ pound salami slices, cut into thin strips
¼ cup fresh basil leaves, thinly sliced
¼ cup pitted Kalamata olives, cut in half
Freshly ground black pepper


Bring the water and 1 ½ teaspoons salt to a boil in a medium saucepan over high heat, add the quinoa, stir, reduce heat, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff with a fork, and let cool.

In a large mixing bowl, combine the mayonnaise, olive oil, vinegar, garlic powder, and Italian seasoning. Whisk well to combine.

Add the cooled quinoa, artichoke hearts, red peppers, mozzarella, salami, basil, and olives. Toss to combine. Add salt and pepper, to taste. Cover with plastic wrap and refrigerate until cold, at least an hour or up to 2 days.


A gluten free recipe that serves 6.

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