Saturday, September 15, 2012

summery gluten-free "couscous" salad

Summer is almost over, although it certainly doesn't feel like it in this part of the world. There is still time for barbecues and summer salads. When I don't know what to make for dinner, I often resort to quinoa. Many people have told me they don't like the taste of it, yet it is such a super food and it can be so versatile! You just have to dress it up :)

Quinoa is gluten-free, rich in fiber, and not only is it rich in protein, but it is a complete protein. This means you don't have to combine it with beans, like you would with rice, to obtain and consume all the amino-acids of a full protein. It has them all!
For a more complete article about quinoa, with a bonus breakfast recipe, click here

Here is one example of a "couscous" salad, which is dressed with plenty of crunch and zest and spice:

3 cups cooked quinoa (if you have time, soak your quinoa in water for 12 hours before cooking it. Then add 1 cup water for 2 cups quinoa. It will cook super quickly and will be much more digestible)
2 cups shredded carrots
1 cup shredded celeri
2 cups sliced cucumber
1 cup sliced green olives
1 cup sliced cherry tomatoes
1 cup chopped herbs, such as basil, parsley, mint, lemon thyme

Mix all the ingredients and toss with your favorite salad dressing. My favorite with this salad is something citrusy, like lemon juice, mustard, balsamic vinegar, lemon zest, garlic and olive oil, salt and pepper to taste.

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