Gluten-Free Quinoa Salad Recipe

Gluten-free quinoa salad

Ingredients:

• 1 cup quinoa (uncooked)

• 2 cups water or vegetable broth (for cooking quinoa)

• 1 cucumber, diced

• 1 bell pepper (any color), diced

• 1/2 red onion, finely chopped

• 1 cup cherry tomatoes, halved

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh mint, chopped (optional)

• Juice of 1 lemon

• 3 tablespoons olive oil

• Salt and pepper, to taste

• Optional additions: chickpeas, avocado, feta cheese (or vegan feta for a dairy-free option)

Instructions:

Step 1: Cook the Quinoa

1. Rinse the quinoa under cold water in a fine mesh strainer to remove its natural coating, saponin, which can give it a bitter taste.

2. In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth for added flavor). Bring to a boil over high heat.

3. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.

4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow it to cool to room temperature. You can spread it out on a baking sheet to cool faster.

Step 2: Prepare the Vegetables

1. While the quinoa is cooking, dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes. Chop the parsley and mint.

2. For a more cohesive flavor, you can lightly salt the chopped vegetables and let them sit to draw out moisture and enhance their taste.

Step 3: Make the Dressing

1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined. Adjust the seasoning according to your taste.

Step 4: Assemble the Salad

1. In a large mixing bowl, combine the cooled quinoa with the prepared vegetables, chopped parsley, and mint.

2. Add the optional ingredients like chickpeas, diced avocado, or feta cheese if using.

3. Drizzle the dressing over the salad and toss everything together until well mixed.

Step 5: Serve

1. Taste the salad and adjust seasoning if necessary. The salad can be served immediately or chilled in the refrigerator for an hour to allow the flavors to meld.

2. Serve as a refreshing side or a light main dish. It pairs wonderfully with grilled meats or as a standalone vegetarian meal.

Tips for Success:

• Quinoa Varieties: Experiment with different types of quinoa (white, red, or tricolor) for varying textures and flavors.

• Dressing Variations: Feel free to customize the dressing by adding ingredients like minced garlic, Dijon mustard, or honey for added depth.

• Freshness: This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.

This gluten-free quinoa salad is a versatile and easy-to-make dish that showcases the simplicity and satisfaction of cooking without common allergens. Enjoy the burst of fresh flavors and the nutritional benefits packed in every bite!