Gluten Free Quinoa Salad Stuffed Tomatoes Food

QUINOA AND VEGETABLE SALAD (GLUTEN-FREE)

Steps:

• Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
• Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
• In large bowl, gently toss cooked quinoa, beans, corn, tomatoes, bell pepper and olives. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.
• Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.

TOMATOES STUFFED WITH QUINOA SALAD

Steps:

• Salt the insides of the hollowed out tomatoes and drain them upside down on a rack. In a mixing bowl combine the quinoa, cucumbers, parsley, mint and scallions. Make a dressing of the olive oil, lime juice, jalapeno pepper and toss with the vegetables and quinoa. Season to taste with salt and pepper, and add more olive oil or lime juice if you wish.

GLUTEN FREE QUINOA SALAD

Steps:

• First rinse and drain the Quinoa till the water runs clear to prevent a bitter taste in the finished product.
• Place the Quinoa in a medium sauce pot with the 2 cups or chicken stock, water or vegetable stock can be uses as well to make this vegetarian.
• Bring the Quinoa to a boil and then reduce to a simmer with the lid on.
• Simmer for around 20 minutes until the Quinoa germ is visible, The grain will be slightly chewy but not overly so. Time could vary depending on your stove and your brand of Quinoa some take less time while others take more. The water will be mostly if not completely absorbed when the Quinoa is done.
• Set the Quinoa aside when it's done to let it cool. Seed and then chop the cucumber and chop some tomato as well to garnish.
• Once the Quinoa is cooled add the cucumber as well as the olive oil. Use a zester to zest the lemon and then juice the lemon. Depending on the size of the lemon you may only need half the lemon.
• Add the salt and pepper to taste and mix the Quinoa together. Serve chilled with a garnish of tomato.
• It's not listed in the recipe but you may toast some pine nuts and add them as well. I omit them from this recipe because I'm allergic but my mother likes them in it.

QUINOA AND RAISIN SALAD STUFFED TOMATOES

Steps:

• In a small bowl, whisk all dressing ingredients together; cover and chill until ready to use.
• To prepare salad, bring water to boil in medium saucepan; stir in quinoa and simmer, covered, for 10 to 12 minutes.
• Remove from heat and let stand until all liquid has been absorbed. Fluff with a fork then stir in raisins; let cool.
• Transfer to a large bowl; add celery, onion, thyme and dressing. Toss to coat well.
• Cover and chill for at least 1 hour or salad may be prepared to this point and held for 24 hours in refrigerator.
• To serve, add walnuts to salad and stir well.
• Remove thick slice from tops of the tomatoes and scoop out seeds with a small spoon (or melon baller).
• Arrange on individual salad plates and fill with salad, spooning any extra onto plate around tomatoes.