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Place the quinoa in a pan, dissolve the veg stock in boiling water and add to the pan and place on a simmering heat.
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While the quinoa cooks which will take about 10 mins (it is done once it "pops"), chop the cucumber, red onion and chilli and put in a bowl, drain the chickpeas and also add that to the bowl. Add in the lemon juice and stir.
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Once the quinoa has all popped, add to the vegetables and mix well, serve either hot or cold.
Gluten Free Quinoa Salad
Back to all recipes.Salads don't have to be just plain boring lettuce, cucumber and tomato. This salad has a quinoa base, this is one that would also work well with gluten free couscous if you aren't a fan of quinoa. Perfect for a working lunch in the sometime, it's a bit more bulked out than a standard salad to make it more filling.
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 10 Mins
- This recipe makes 2
Ingredients
120g quinoa
500ml vegetable stock
30g cucumber
100g canned chickpeas
1/2 red onion
1/2 chilli
2tsp lemon juice
Method
Nutritional Information (Per serving)
Cals
Calories
347
Carbs
347g
Fibre
8g
Fat
6g
Sugar
5g
Protein
13g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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