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Here in the Mid-Atlantic, its still summer and I'm holding onto it for as long as possible. That being said, I'd like to share with you another hot-weather recipe: Quinoa Salad. This recipe came to me from my good friend Gina Shatney (yes, she's the one that gave me Gina Chicken). It was originally made with rice, which is a good choice, but quinoa is so high in protein and so fun to eat that I now like the recipe best with quinoa. This is a wonderful dish to bring to a picnic or backyard cookout and it will satisfy your craving for a gluten-free tabouli. This recipe makes a heafty portion so you'll have plenty to share or enjoy the next day. And please, add or subtract any ingredients you prefer. Its very flexible.
Quinoa Summer Salad {gluten, dairy, and egg-free}
1 cup uncooked quinoa (yields approximately 4 cups cooked)
1 can corn
1 can black beans, rinsed and drained
1/2 small-ish vidalia onion
2 large tomatoes, diced
1 medium cucumber, diced
3 TBSP olive oil
3 TBSP lime juice
2 TBSP (or more) fresh cilantro, chopped
2 tsp dried oregano
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
Cook quinoa according to package directions. (I cook quinoa just like rice: 1 cup dry quinoa cooked in 2 cups water - bring to boil, reduce heat, cover and simmer on low for about 20 minutes.)
Into a large serving bowl, combine cooked quinoa, corn, beans, onion, tomatoes and cucumber. In a small bowl, combine oil, lime juice, cilantro, oregano, cumin, salt and pepper. Pour oil/seasoning mix over the other ingredients and toss to distribute.
Refrigerate for a minimum of 1 hour to chill. The flavors will develop so this just gets better in the fridge overnight. Serve cold.
This recipe was a Featured Favorite at Thriving on Thursday!
This recipe is being shared at Slightly Indulgent Tuesday, Fat Tuesday, Traditional Tuesday, Allergy Free Wednesday, Gluten Free Wednesday, Real Food Wednesday, Healthy 2day Wednesday, Wednesday Fresh Food, Cast Party Wednesday, What's Cooking Wednesday, Thriving on Thursday, Full Plate Thursday, Frugal Follies, Delightfully Inspiring Thursday, Gluten Free Friday, Foodtastic Friday, Friday Favorites, Fresh Bites Friday, Foodie Friday, Potluck Party
Hi Paigerf,
ReplyDeleteI would just love your salad, Tabouli is one of my favorites. Hope you have a great weekend and thank you so much for sharing on Full Plate Thursday.
Come Back Soon!
Miz Helen
I am currently wheat free and miss Tabouli. Quinoa is a great substituted. thanks for sharing this recipe on foodie friday.
ReplyDeleteThanks so much Paige for linking this up at my Thriving on Thursdays party last week. It proved to be one of my most hit links therefore I am featuring it at tomorrow's party. Thanks very much for stopping by. I do hope you'll come again. Thanks for a lovely recipe.
ReplyDeleteAnne xx
Love Quinoa! Thanks for linking up at our Gluten Free Fridays party! Its awesome bloggers like you that make our party wonderful! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from vegetarianmamma.com
ReplyDeletei am determined to try to find a quinoa recipe i like and this will be my next attempt! here from anne's linky and glad i have a stash of black beans in the freezer (here in Australia they don't sell them in a can so i have to bulk cook from fresh and store in the freezer in 1 can lots!)
ReplyDeleteSo glad you stopped by. I hope you like this one! I've just decided to stop buying beans in a can and try my hand at the "old fashioned" way. I don't know why I never realized you could cook a batch and freeze portions. I'll be doing that tomorrow.
DeleteWhat a lovely summer salad! I love it and can't wait to make this ;)
ReplyDeleteThanks for sharing this at the last Pure Potluck Party for the summer picnic ;)
http://pureella.com/pure-ella-pure-potluck-party-summer-picnic-vegan-and-gluten-free-healthy-recipes/
xoxo
Ella