This salad has always been a favorite, a symbol of fresh and familiar comfort food. Using quinoa, a gluten free whole grain, creates a delicious gluten free version, bringing back this crowd pleaser for all of us to enjoy.
1 C Uncooked Quinoa, soaked, rinsed and drained
(Don’t skip this step – soak your quinoa for 4h-overnight. Quinoa is gluten-free, rich and complex whole grain that can be difficult to digest)
1/2 C Scallions
3 C Fresh Parsley (2 bunches)
1 C Fresh Mint
1 C Grape tomatoes or 2 medium tomatoes
1/4 C Extra Virgin Olive Oil - good EVVO is the key
3 Lemons - zest and juice
Sea salt and freshly ground black pepper to taste
1. Cook the quinoa per the package. Chill quickly by spreading the quinoa on a baking sheet for 10 minutes.
2. Finely chop scallions, parsley, mint, and tomatoes and add to the quinoa.
3. Whisk EVOO, lemon zest/juice, and salt/pepper until blended.
4. Add to quinoa and veggies and mix until thoroughly combined. Chill before serving.
This salad is great as a main dish or with the protein of your choice. It also works wonderfully in gluten free wraps where you can get creative with your toppings.