Ah, but the proof is in the taste! So, what does quinoa taste like? Here’s what Dietriffic.com says “The taste and texture of quinoa is a bit like brown rice crossed with oatmeal. It’s fluffy, creamy, crunchy and somewhat nutty, all rolled into one.” Sounds pretty good, right?

Personally, I really like the texture. It has a certain “toothiness” to it that doesn’t exactly crunch, but offers some resistance when you chew it. I like my food to fight back a little when I chew it! Otherwise, I would just go on a wine and applesauce diet and call it good!

 

INGREDIENTS

For the Quinoa

1½ cups quinoa, rinsed and drained

2 cups chicken-flavored bone broth, chicken stock or 2 cups water for vegan

1 cup water

½ tsp salt

For the Lemon Vinaigrette

3 Tbsp. honey or maple syrup for vegan

2 Tbsp. lemon juice, freshly squeezed

2 Tbsp. white wine vinegar

½ cup extra virgin olive oil

¼ tsp salt

For the Salad

1 cup bell pepper, cut into bite-sized pieces

1 cup cucumber, cut into bite-sized pieces

1 cup cherry tomatoes, cut in half

½ cup red onion, finely chopped

 

DIRECTIONS

For the Quinoa

Place quinoa, bone broth (or other liquid listed), water, and ½ teaspoon salt in a medium-sized saucepan and bring ingredients to a boil. Can also be cooked in a rice cooker, if you prefer.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until almost all of the liquid is absorbed.

Let quinoa come to room temperature before combining with remaining ingredients.

For the Lemon Vinaigrette

In a small food processor, or high speed blender, combine honey, lemon juice, white wine vinegar, olive oil and ¼ teaspoon salt.

Process for 2-3 minutes, or until vinaigrette has thickened.

Salad Assembly

In a large bowl combine cooked quinoa, bell pepper, cucumber, cherry tomatoes and red onion.

Drizzle half of the vinaigrette over the quinoa and toss to combine. Add remaining vinaigrette and toss well.

Chill quinoa salad for at least 2 hours before serving. Keep quinoa salad refrigerated between servings. Enjoy!

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  In the vinaigrette, you can substitute apple cider vinegar for the white wine vinegar. Also, recommend that you blend all ingredients, except for the olive oil. Once ingredients are well-blended, drizzle the oil into the blender with the motor running. This will create an emulsion, which will be creamy, thick and perfect to dress the salad.

Recipe and photo courtesy of London at Gluten Free With L. B.