Recipes
Quinoa Salad (gluten free, egg free, dairy free, vegan)
By: Gina Van Luven
Quinoa (pronounced Keen-wah) is an ancient grain that has grown in South American for over 5000 years. The Incas actually considered it sacred and called it the “mother grain.” Although it is considered a grain, it is actually a “seed” that comes in a variety of colors, the most popular being white and red. Quinoa contains many nutrients, including high amounts of fiber, iron, phosphorous, and protein. It actually contains 5 grams of protein per ¼ cup (dry) serving. It tastes great both cooked and sprouted and is naturally gluten-free! ------------------------------------------------------------------------------------------- Note from Gluten Freeville: Gina has a new cookbook "I'd Rather Scrub Toilets Than Cook" http://www.youniquenutrition.com/Cookbook.htm
Details
- Prep Time:
10 min - Cook Time:
15 min - Ready In:
25 min
Servings: 4 servings
Ingredients
- 1 cup dry quinoa (cook or sprout ahead of time and chill overnight)
- 1 large ripe tomato chopped
- 1/2 zucchini or cucumber chopped or grated
- 1/2 large carrot grated
- 1/2 yellow, orange or green pepper chopped
- 1/4 cup cilantro chopped
- 1 tablespoon olive oil
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon sea salt
Directions
- Mix chilled cooked or sprouted quinoa, olive oil and salt in a stainless or glass bowl
- Fold in chopped vegetables
- Best chilled in refrigerator for at least 30 minutes (to meld together)
- Mix again prior to serving
