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  • Jefferson Adams
    Jefferson Adams

    Quinoa and Celery Salad (Gluten-Free)


    The warmer months provide a steady demand for light, easy salads. Quinoa is one of those great foods that taste great warm or cold and holds up well against the other unique flavors in this salad.  This great summertime salad offers a fresh and tangy alternative to more traditional pasta salads, with just a hint of sophistication. It's a great dish for picnics, potlucks and your own kitchen table.

    Ingredients:
    1 cup quinoa
    3 large celery stalks, thinly sliced
    1 pint cherry tomatoes, halved
    3-4 radishes, thinly sliced
    ½ red onion, diced
    ¼ cup fresh dill, chopped
    1 cup crumbled feta cheese
    ¼ cup balsamic vinegar
    ½ cup olive oil
    2 cups water
    Salt and pepper to taste

    Directions:
    Bring a pot of salted water to a boil and add quinoa. Cook until fluffy, about 12-15 minutes and transfer to a serving bowl. Stir in celery, tomatoes, radishes, and onions.

    In a small bowl, whisk together oil and vinegar. Pour over salad toss lightly to coat. Fold in cheese and season with salt and pepper. Garnish with a sprinkle of dill.


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    Quinoa and feta - a match made in heaven. I suggest trying this recipe with about half the feta and then adding more if you think it needs it. Because quinoa has its own creamy mouth texture, a little cheese goes a long way.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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