Quinoa is the ancient, gluten-free grain that adds protein to any dish. It’s a great substitute for pasta salad because of its nutrition profile, flavor and the fact that it’s naturally gluten free. This dish is also packed with fresh vegetables and can be made with a touch of honey for a slightly sweet flavor.
- 1 lemon
- Pinch of salt and pepper
- 2 tablespoons dried oregano
- 2 tablespoons olive oil
- 1 tablespoon honey, optional
- 1 bell pepper, diced
- 1 cucumber, seeded and diced
- ½ cup olives, sliced or chopped
- 2 cups cherry tomatoes, sliced in half
- 1 cup parsley, chopped
- 4 cups cooked quinoa
In a large bowl, whisk together the juice of the lemon, salt, pepper, oregano, oil and honey, if using. Add the diced pepper, cucumber, olives and tomatoes and toss together. Add the parsley to the mix. Add quinoa and toss until well blended. Let it all sit for about 5 minutes to allow the dressing to be absorbed. Serve at room temperature or chill until cold.
Nutrition Analysis: 220 cal, 8 g fat, 0 mg chol, 125 mg sodium, 32 g carbs, 6 g fiber, 3 g sugar, 7 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.