Rainbow Quinoa Salad

Chef’s note: This is a great make-ahead recipe that can be easily stored in the refrigerator. Serve at a casual party or pair it with half a gluten-free sandwich for a yummy lunch option.
By | March 01, 2014

Ingredients

  • 2 cups cooked quinoa
  • 1 cup canned garbanzo beans
  • 1 cup celery, diced
  • 1 cup fresh blueberries
  • 1 cup mixed bell peppers (red, yellow, orange), diced
  • ½ cup green onions, diced
  • ½ cup raw cashews
  • 2 tablespoons hemp seed
  • 1 teaspoon garam masala
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 tablespoons honey or agave syrup

Instructions

In a small bowl, whisk together apple cider vinegar, garam masala, olive oil, and honey. Set aside.

In a medium bowl, combine quinoa, garbanzo beans, celery, blueberries, peppers, green onions, cashews, and hemp seed, stirring to combine. Drizzle with apple cider vinegar mixture and toss before serving.

Tip! Rinse and drain quinoa before cooking to remove saponin, a coating that gives quinoa a bitter, soap-like taste.


Excerpt reprinted with permission from The Gluten-Free Revolution: A Balanced Guide to Gluten-Free Lifestyle through Healthy Recipes, Green Smoothies, Yoga, Pilates, and Easy Desserts! by Caroline Shannon-Karasik. Copyright 2014, Skyhorse Publishing, Inc.

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Ingredients

  • 2 cups cooked quinoa
  • 1 cup canned garbanzo beans
  • 1 cup celery, diced
  • 1 cup fresh blueberries
  • 1 cup mixed bell peppers (red, yellow, orange), diced
  • ½ cup green onions, diced
  • ½ cup raw cashews
  • 2 tablespoons hemp seed
  • 1 teaspoon garam masala
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 tablespoons honey or agave syrup
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