As an alternative to plain green salads, which most people know are gluten-free, try this recipe for quinoa crunch, packed with fresh veggies and a lot of flavor.
Preparation time: 15 minutes
Yield: 6 servings
1/4 cup lime juice
1/4 teaspoon white pepper
1/4 teaspoon freshly ground black pepper
1/4 cup sliced marinated jalapeño pepper
1/4 teaspoon coarse salt
1/4 cup olive oil
3 cups water
1-1/2 cups quinoa
3/4 cup peeled, seeded, and diced cucumber
3/4 cup seeded and diced tomato
3/4 cup sliced red bell pepper
1/4 cup sliced yellow bell pepper
1/4 cup sliced green onions, white part only
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh mint
Salt and pepper to taste
Make a vinaigrette by whisking together the lime juice, white pepper, black pepper, jalapeño, coarse salt, and olive oil. Set aside the mixture.
Place the quinoa in a fine sieve and wash it under running water, rubbing it with your hands for a few minutes. Drain the water.
In a large pot, combine the water and quinoa. Bring the mixture to a boil, lower the heat, and simmer it uncovered for about 10 to 15 minutes, or until the quinoa is barely tender. Don't overcook it. Strain the quinoa, drain it thoroughly, and let it cool. Don't rinse it.
Mix the quinoa in with the cucumber, tomato, red bell pepper, yellow bell pepper, green onions, parsley, mint, and vinaigrette. Add a little salt and pepper to taste (you don't need much, because this dish has plenty of flavor). Serve it at room temperature or cold.
Per serving: Calories 260 (From Fat 105); Fat 12g (Saturated 2g); Cholesterol 0mg; Sodium 240mg; Carbohydrate 34g (Dietary Fiber 4g); Protein 7g.