If you are gluten-free, then you know how hard it can be to find a good side dish. This dish was adapted by my lovely mom who once worked as a chef. She has been a huge help in getting my gluten-free girl to try new dishes. This one was a hit with our entire family- including my picky kids. Try it as a side dish for your next meal or add some sliced steak, cubed chicken or even lamb for a heartier one-pot dish.
Mediterranean Quinoa Salad ** Salad Ingredients:**
- 2 cups cooked quinoa
- 1/2 large cucumber - peeled, seeded and diced
- 1 cup cherry tomatoes - rinsed and drained
- 4 whole scallion onions - thinly sliced
- 1/2 cup fresh parsley - chopped
- 4 mint leaves - thinly sliced
- 1/2 cup black olives- sliced
- 1/4 cup fresh lime juice
- 1 tsp Sriracha (Rooster) sauce
- 1/2 cup olive oil
- Salt and pepper to taste.
Place 1 cup quinoa in 2 cups chicken stock, bring to a boil and then simmer covered for 15 minutes. Uncover and simmer until excess stock is boiled off. Chill. Combine the dressing ingredients in a small jar with a lid, shake and chill. Once the quinoa has cooled, combine the salad ingredients in a large bowl. Add the dressing and toss to evenly mix. Serve over fresh baby spinach.
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Jennifer has a bachelor’s degree in dietetics as well as graduate work in public health and nutrition.She has worked with families dealing with digestive disease, asthma and food allergies for the past 12 years.Jennifer also serves the Board of Directors for Pediatric Adolescent Gastroesophageal Reflux Association (PAGER).
Jennifer Rackley is a nutritionist and mother of three girls. Two of her children have dealt with acid reflux disease, food allergies, migraines, and asthma. She has a Bachelor of Science in dietetics from Harding University and has done graduate work in public health and nutrition through Eastern Kentucky University. In addition to writing for HealthCentral, she does patient consults and serves on the Board of Directors for the Pediatric Adolescent Gastroesophageal Reflux Association.