Gluten Free Summer Quinoa Salad Food

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.

GLUTEN-FREE SUMMER QUINOA SALAD

Steps:

• In a medium saucepan, combine the quinoa and broth. Heat over medium and bring to a boil. Once boiling, reduce heat to low and cover. Simmer for 15 minutes, or until liquid is absorbed. Transfer quinoa to a bowl and fluff with a fork. Set aside to cool.
• In a small bowl, whisk the red wine vinegar and mustard together. Slowly pour in the olive oil, whisking vigorously as you do. Season vinaigrette to taste with salt and pepper.
• Place the blueberries, feta, cucumber, and grapes in a large bowl. Pour the cooled quinoa over top. Add the vinaigrette and toss gently to coat and combine the ingredients. Season to taste with additional salt and pepper.
• Serve immediately, or cover and chill in the refrigerator prior to serving.

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 SUMMER SALAD

Steps:

• Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
• Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
• Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.

SUMMER QUINOA SALAD

Steps:

• Heat water (salted, if you want) in large saucepan to boiling & add quinoa. Cook 15 minutes or until cooked (follow directions on quinoa package, cooking times vary by type of quinoa). Once cooked, fluff & put in large mixing bowl to cool.
• Combine lemon juice, olive oil, salt & pepper, herbs & garlic in blender or whisk well in small mixing bowl. Pour this mixture (viniagrette) over quinoa to "marinate.".
• If veggies and add-ins aren't prepped yet, chop them while quinoa "marinates." Stir remaining ingredients into quinoa, serve. Can be served warm (fresh), at room temperature or slightly chilled.

QUINOA SPRING & SUMMER SALAD (GLUTEN FREE)

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.