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    Scott Adams

    Quinoa en Salpicon (like Tabouleh, Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Danna Korn.



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    Ingredients:
    2 tablespoons lime juice
    1/8 teaspoon white pepper
    1 fresh jalapeño, seeded and minced
    ½ teaspoon coarse salt
    ¼ cup olive oil
    1½ cups quinoa
    ½ cup peeled, seeded and diced cucumber
    ½ cup seeded and diced tomato
    ¼ cup sliced green onions, white part only
    ¼ cup chopped Italian parsley
    ¼ cup chopped fresh mint
    Salt and freshly ground black pepper to taste

    Directions:
    Make vinaigrette by whisking together lime juice, pepper, jalapeño, salt and olive oil. Set aside.

    Place quinoa in a fine sieve and wash under running water, rubbing with hands for a few minutes. Drain. In a large pot, combine 1 quart water and quinoa. Bring to a boil, lower heat and simmer uncovered for about 10 minutes, until quinoa is barely tender. Do not overcook. Strain, drain thoroughly and let cool. Do not rinse.

    Toss with cucumber, tomato, green onions, parsley, mint and vinaigrette. Add salt and pepper to taste. Best served at room temperature. Leftovers will keep for a day or so in the refrigerator. Return to room temperature before serving and add splash of fresh lime juice.

    Serves 6

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    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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