Claire’s Quinoa Salad (Paleo)

April 7, 2017

Quinoa is a popular “grain substitute” in many gluten-free recipes. The texture is similar to rice, although it’s actually a seed taken from large flowering plants in South America. This recipe was a staff favorite at this year’s holiday party!

Ingredients:

2 cups quinoa

3 Tablespoons olive oil

2-3 Tablespoons “Italian seasoning”

½ cup Kalamata olives, halved

1 small cucumber, chopped

2-3 Tablespoons garlic (finely chopped)

1 small package cherry tomatoes, halved

1 small red onion, chopped

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 Prepare the quinoa by following the directions on the package (we prefer to presoak the little seeds overnight and rinse them the following day). Allow quinoa to cool before adding the additional ingredients, and top with fresh parsley or green onions.

Note: there are several variations to this recipe. All of the spices and quantities of ingredients are very optional, depending on your taste. In addition, you can make a more robust salad by adding your favorite cheese (feta is awesome) or by topping with shredded chicken.