Quinoa Salad with Lime Vinaigrette | BeyondCeliac.org
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Quinoa Salad with Lime Vinaigrette

From Jackie Ourman of Celiac and Allergy Friendly Epicurean (CAFE)

Lime Vinaigrette Quinoa

Prep time:  10 mins
Cook time:  20 mins
Serves: 2-3

Ingredients:

  • 1 cup quinoa
  • 1 cup gluten-free vegetable (or chicken) stock
  • 1 cup water
  • 1 red pepper, diced
  • 2 scallions, finely sliced
  • 1 tsp. cilantro, minced
  • Salt and pepper to taste

Lime vinaigrette

  • ½ lime, juiced
  • 3 oz. extra virgin olive oil
  • ¼ tsp. ginger, minced
  • ¼ tsp. cilantro, minced
  • Salt and pepper to taste

Directions:

  1. Place water and stock in saucepan and bring to a boil.
     
  2. Add the quinoa, return to boil, reduce heat to simmering, cover and let cook for about 15 minutes (or until liquid is absorbed).
     
  3. While quinoa is cooking, put all vinaigrette ingredients in a container with a lid and shake vigorously to emulsify, taste and adjust seasoning, as needed.
     
  4. Remove quinoa from the heat and spread out gently (you don’t want to mash the grains) on a parchment-lined baking tray to allow to cool for about 5 minutes.
     
  5. Add the red pepper, scallions and cilantro and toss with 1-2 Tbsp. of the vinaigrette at a time, tasting as you add to be sure it is not over-dressed. You will not use all of the vinaigrette.
     
  6. Adjust seasoning with salt and pepper. Serve at room temperature. Enjoy!

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