Quinoa Spring Summer Salad Gluten Free Recipes
GLUTEN-FREE QUINOA SALAD FOR SUMMER
Steps:
- Prepare the quinoa according to package instructions and set it aside to fully cool.
- Prepare your fruits and vegetables and add them to a large bowl with the cooked and cooled quinoa.
- Top with lemon juice, minced garlic, olive oil, and salt and better to text. Gently mix to combine and refrigerate until you're ready to serve it. It tastes best when refrigerated for at least 2 hours before serving.
Nutrition Facts : Calories 146 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 3 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
QUINOA SPRING & SUMMER SALAD (GLUTEN FREE)
Found this in Alive's July 2010 magazine. They called it a spring salad, but it screams summer to me when I can (hopefully) pick fresh cukes, peas, peppers and onions from the garden or local farmers market. I'm always looking for ways to use quinoa, have tried this using red quinoa for something different. It worked well except that I find the red quinoa is easy to overcook, so keep an eye on it. Pair this with Recipe #431876, or another simple dressing. This calls for 3 cups of cooked quinoa, which is easily done, I use Jubes' Recipe #235534. Be sure to rinse your quinoa really well to remove its bitter outer layer. It makes a pretty big bowl full which I think would serve 8 easily as a side dish. I found that the dressing more or less disappears if you leave it too long so I suggest not tossing it until you're ready to eat. And if you're only using half the batch, just toss half. The quinoa part keeps well but after a day in the fridge I could barely detect the dressing.
Provided by magpie diner
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If using frozen peas: In a bowl soak the peas in the boiling water, set aside until they have warmed through. Drain and pat dry.
- In a large salad bowl combine the peas with the remaining ingredients, plus 1/4-1/2 cup of dressing, (your fave or try Recipe #431876). Toss well.
- Serve immediately or refrigerate until you're ready to serve.
Nutrition Facts : Calories 195.9, Fat 7.2, SaturatedFat 0.7, Sodium 144.9, Carbohydrate 26.9, Fiber 5.1, Sugar 2.8, Protein 7.2
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- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
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