News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


5SOS – Our 5 Salads of Summer

It’s not quite summer in the southern hemisphere, but I say why wait for a great salad? During the next few weeks we will feature our 5 faves, beginning with my ‘go to’ gluten free salad with quinoa. Apologies for the 5SOS pun, but we couldn’t resist. We prepare variations of this salad year round. The basic salad can be adapted to feature your favourite salad vegetables to make a substantial meal, or as a side dish for lunch or dinner. The goats cheese in this recipe can be exchanged for feta, if you can’t get hold of fresh pomegranate add currants instead. If you find the pomegranate dressing a bit tart, use your favourite vinaigrette.

Quinoa Salad with pomegranate dressing

Ingredients
1 cup white quinoa
½ red onion
2 ripe tomatoes
1 lebanese cucumber
1 ripe pomegranate
1 cup parsley, chopped
½ cup fresh mint, chopped
¾ cup flaked almonds, toasted
½ cup goats cheese
Salt & freshly ground black pepper

Pomegranate Dressing
1 tablespoon pomegranate molasses
¼ cup olive oil
Pinch ground allspice
1 tablespoon lemon juice
½ teaspoon sugar

Rinse the quinoa in a small strainer. Place in a medium size saucepan with 2 cups of water and bring to the boil. Reduce to a simmer, cover and cook for a further 10-15 minutes until the water is absorbed. Remove from heat and cool completely. Once cool, the quinoa can be kept in the refrigerator for a week.

To make the salad dressing, whisk all the ingredients in a small bowl until well combined.

To prepare salad, cut red onion, tomato and cucumber into 0.5cm dice and add to a bowl with the parsley and mint. To release the seeds from the pomegranate, slice across the middle. Hold one half in your hand, seeds facing your palm. Over a bowl, gently tap the fruit with a pestle or rolling pin (mind your fingers!) and the seeds should fall into your hand or bowl. Pick out any of the bitter white skin that may also fall out and discard. Repeat with the other half of the pomegranate.

Add the cooked quinoa and pomegranate seeds to the salad and herb mix. Pour the dressing over the salad and transfer to a serving dish. Garnish with crumbled goats cheese and toasted almonds and season with salt and pepper. This fresh salad is a perfect match for slow roasted lamb, or roasted root vegetables.

 


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