A big challenge of going gluten-free has been finding products that are naturally gluten-free. There are now (thankfully) lots of products that have been made gluten-free, but that involves some processing. Quinoa is a South America seed that is a naturally gluten-free alternative to couscous or bulgur wheat. It’s light and nutty and has a little crunch to it. It works really well in this salad from Fitness & Feta that my dear wife whipped up to go with our planked salmon.
Extra virgin olive oil
1 clove garlic, minced
1 cup cooked quinoa
4-5 big handfuls of baby spinach
2 handfuls of grape tomatoes
4-5 scallion, washed & sliced
Spices to taste: sea salt, ground pepper, parsley, thyme, basil, or mint
Tiny pinch of nutmeg
Fresh lemon juice or rice vinegar
Gently heat extra virgin olive oil in a large pan. Add the garlic and saute for a minute. Add the cooked quinoa, stir, and cook until it is heated through.
Add the baby spinach leaves, tomatoes, and scallions. Season with sea salt and fresh ground pepper, then sprinkle with nutmeg and other herbs. Stir to mix, then sprinkle with lemon juice or rice vinegar and stir.
When the spinach begins to wilt remove from heat and serve.
This was a very nutty and satisfying side dish that paired well with the salmon. While there’s just a pinch of nutmeg in it, it really stands out and adds a lot to the flavor. This dish is also a great chance to use your fresh herbs. I think we’ll be eating a lot of quinoa salads this summer.
A 1/4 cup serving of quinoa is only 1 Weight Watchers point and 172 calories. Plus it’s high in protein and loaded with magnesium.
ONE YEAR AGO – 1st Sweet Corn
TWO YEARS AGO – Memorial Day