Summer Time Gluten-Free Recipe Worth Checking Out!
A gluten-free diet excludes the protein gluten, which is found in grains such as wheat, barley and rye. Gluten can irritate and cause inflammation in the small intestines of people with celiac disease (Mayo Clinic). Although I have seen some people use it as an excuse to eat a meat-and-beer-only diet, for the most part eating gluten free can be a very healthy way of eating because there are so many naturally good gluten-free foods. Eating healthy foods, such as fruits and vegetables, fish, chicken, beans, nuts, etc. also happens to be a great way to prevent colon cancer.
Summer Vegetable Salad with Quinoa, Parmesan and Sherry Vinaigrette
Quinoa is a gluten-free, protein-packed, super food that has been consumed for thousands of years. It is very versatile in cooking as well and can be used in soups, salads, as a main course and even in deserts. So add this light summer salad to your gluten-free repertoire.
What You Will Need
- spring mix lettuces
- 1cup zucchini (medium dice)
- 1 cup yellow squash (medium dice)
- 1/4 cup small red onion (medium dice)
- 1 cup favorite heirloom tomatoes (medium dice)
- 1/4 cup sherry vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 tablespoon diced shallot
- 3/4 cup olive oil
- 1 box quinoa
- parmesan cheese
- salt and pepper
Prepare quinoa according to instructions on the box, or cook like rice with 2 parts water and 1 part quinoa. Bring salted water to a boil, add in prepared quinoa, little olive oil, cover and reduce heat to a simmer until water is absorbed.
To make the vinaigrette, whisk together the sherry vinegar, Dijon, honey and shallot in a bowl. While whisking, slowly drizzle the olive oil into the bowl to make an emulsion. Add salt and pepper to taste. This may be a little more vinaigrette than you will need, but it will keep in the fridge for a week or so.
In a sauté pan, on medium heat, start with a little olive oil. Add onions and sauté for about a minute. Add in zucchini, yellow squash and sauté for about two minutes, then toss in the tomatoes, season with salt and pepper.
In a bowl add spring mix, quinoa (amount to your liking), toss with vinaigrette. Plate and top with the summer vegetables and a little parmesan cheese. Makes 2-3 salads Enjoy!
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