Gluten Free Quinoa Salad

1. 1

   First rinse and drain the Quinoa till the water runs clear to prevent a bitter taste in the finished product.

2. 2

   Place the Quinoa in a medium sauce pot with the 2 cups or chicken stock, water or vegetable stock can be uses as well to make this vegetarian.

3. 3

   Bring the Quinoa to a boil and then reduce to a simmer with the lid on.

4. 4

   Simmer for around 20 minutes until the Quinoa germ is visible, The grain will be slightly chewy but not overly so. Time could vary depending on your stove and your brand of Quinoa some take less time while others take more. The water will be mostly if not completely absorbed when the Quinoa is done.

5. 5

   Set the Quinoa aside when it's done to let it cool. Seed and then chop the cucumber and chop some tomato as well to garnish.

6. 6

   Once the Quinoa is cooled add the cucumber as well as the olive oil. Use a zester to zest the lemon and then juice the lemon. Depending on the size of the lemon you may only need half the lemon.

7. 7

   Add the salt and pepper to taste and mix the Quinoa together. Serve chilled with a garnish of tomato.

8. 8

   It's not listed in the recipe but you may toast some pine nuts and add them as well. I omit them from this recipe because I'm allergic but my mother likes them in it.

* Per serving · 4 servings · Values may vary.

No additional tips available.