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  • Jefferson Adams

    Quinoa Salad with Veggies and Red Wine Vinegar (Gluten-Free)

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

      This tasty, nutritious salad blends tasty quinoa cooked in broth with your favorite vegetables for a culinary home run.


    Caption: Image: CC--Stacy

    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.

    Ingredients:

    • 1 cup red quinoa, rinsed well
    • ½ cup water
    • ½ cup chicken broth
    • 2 radishes, thinly sliced
    • 1 small bunch fresh pea sprouts
    • 1 small Persian cucumber, diced
    • 1 small avocado, ripe, sliced into chunks
    • Cherry or grape tomatoes
    • Fresh sunflower seeds
    • 2 tablespoons red wine vinegar 
    • Kosher salt, freshly ground pepper



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    Directions:
    Simmer quinoa in water and chicken broth until tender.

    Dish into bowls.

    Top with veggies, salt and pepper, and sunflower seeds. 

    Splash with red wine vinegar and enjoy!

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    Jefferson -

    How are you finding a gluten-free red wine vinegar? It is almost impossible to find a steel-barreled red wine, let alone a red wine vinegar made from wine with no cross contamination via the sealant. (If you have any leads on wine makers who have shifted to steel for red wine -- and/or white wine producers within the US who are finally steel-barreling, I would love to know that too!)

    Thanks in advance! 

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF 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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