When I was a teenager my mom was told not to eat wheat anymore. This was supposed to help with her fibromyalgia pain. Back then there wasn’t as much variety in gluten-free products as their are now. The only pasta available in our area was made from quinoa and quite frankly, I thought it was disgusting. Therefore, I was always reluctant to give quinoa another chance, even in it’s whole form. My next experience with this grain was several years later at a Persian restaurant. The quinoa was part of a salad, that wasn’t seasoned well (and in hindsight, I think it was undercooked). So, it was with some level of trepidation that I decided to give quinoa another chance, this time preparing it myself. Thankfully, I’m now a convert! Cooked properly, this made a fabulous Greek salad.
- 1 cup quinoa
- 1 1/4 cup water
- 1 teaspoon chicken bouillon (gluten free)
- 1 teaspoon garlic, minced
- 1/2 cup roasted red bell peppers, rough chopped
- 1/4 cup kalamata olives, pitted and halved
- 1/2 cup cucumber, rough chopped
- 1/4 cup red onion, chopped
- 1/4 cup Greek salad dressing (gluten free)
- Bring the water, chicken bouillon, and garlic to a boil in a saucepan. Stir in the quinoa, cover and simmer until the quinoa is tender and the water has been absorbed, 12-15 minutes.
- Gently stir in the remaining ingredients and serve.