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  • Scott Adams

    Gluten-Free Layered Quinoa Salad

    Scott Adams
    Reviewed and edited by a celiac disease expert.

      This simple layered summer salad is nutritious, great-looking, and delisicous.

    Cooked quinoa. Image: CC BY 2.0-- Thriving Vegetarian
    Caption: Cooked quinoa. Image: CC BY 2.0-- Thriving Vegetarian

    Celiac.com 07/01/2020 - If you're looking for a great-looking gluten-free salad that is also nutritious, delicious, and easy to make, then this is the recipe you've been looking for. This festive layered salad combines fresh summer vegetables with Feta cheese and balsamic vinaigrette dressing, to deliver a treat for the eye, and a nutritious and delicious addition to your next meal. 


    • 6 cups torn Romaine lettuce, loosely packed
    • 1 cup purple cabbage, thinly sliced
    • 1½ cups Feta cheese, crumbled
    • 2 cups Persian cucumber slices
    • 1 large carrot, peeled and shredded
    • ½ cup red onions, thinly sliced
    • 1 cup cooked quinoa, cooled
    • 2 cups grape tomatoes, halved
    • ½ cup balsamic vinaigrette dressing, more as desired

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    In a large glass bowl, from the bottom up, layer lettuce, Feta cheese, Persian cucumbers, carrot, onion, quinoa, and tomatoes.

    Toss lightly before serving, dressing as desired.


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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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