Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 large ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber diced
- /4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup extra virgin olive oil
- Juice of 2 limes
- 1 garlic clove, minced
- Salt and pepper to taste
- Optional: crumbled feta cheese or sliced almonds for added texture
Instructions:
- In a medium saucepan, combine the quinoa with water and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it stand for 5 minutes, then fluff with a fork and allow to cool.
- In a large salad bowl, combine the cooled quinoa, diced avocado, cherry tomatoes, cucumber, red onion, and fresh cilantro.
- In a separate small bowl, whisk together the olive oil, lime juice, minced garlic, salt, and pepper to create a dressing.
- Pour the dressing over the salad ingredients and gently toss until everything is well coated.
- If desired, top the salad with crumbled feta cheese or sliced almonds for added texture.
- Serve chilled or at room temperature as a light lunch or a healthy side dish.
For more gluten-free salad inspiration, the following titles and links might be helpful:
- “40 Gluten-Free Salad Recipes – Taste of Home”
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These sites offer a diverse range of gluten-free salad recipes, allowing you to explore different flavors and ingredients while maintaining a gluten-free diet.
