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Friday, 18 July 2014 13:32

Summer Quinoa Salad

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Easy gluten-free salad

  • Ingredients: 1 zucchini
    1 summer squash
    1 cup cherry tomatoes
    1 lemon
    1 can garbanzo beans
    1/4 cup fresh basil
    1 cup quinoa
    1/4 cup olive oil,
    salt and pepper
  • Instructions: Start by getting the quinoa cooking so you have time to let it cool a bit before you add everything to it.

    Chop up your zucchini and summer squash into bite-size pieces. Toss it into a pan and sautè with some olive oil, salt and pepper for about 5 minutes. You don’t want them to get soggy, just cooked a little bit.

    While the squash and zucchini are cooking get the dressing ready. It is super simple, start by juicing a medium sized lemon. Make sure to get rid of the seeds, they will quickly ruin your recipe.

    Then add your olive oil salt and pepper. Done. Thats it super simple.

    Next, chop up your fresh basil. I’m pretty bad about being gentle with the basil, but do your best! Also, cut the cherry tomatoes into halves. 

    Once everything is chopped up and cooked, just mix it all together!


  • Cuisine: American (general)
  • Cooking method: Saute
  • Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Quick & easy, Light fare, Picnics, Summer favorites, Lunchboxes/on-the-go, 4th of July
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
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