May 4, 2014


In attempting a semi-gluten free lifestyle, 
I created this fresh summer quinoa salad.
I believe the mixture of savory and sweet is what makes it most appealing.

If the weather ever decides to cooperate and actually warm up one of these days, this is a fresh,  healthy, and hearty alternative to the routine pasta or potato salad.

I look forward to making it over and over again this summer!

Give it a try!

Makes a huge salad for a large crowd. You may want to divide in half if you are only making it for your family or a few people.

1 cup of quinoa cooked to package directions
2 cups of good, ripe strawberries, chopped
3 green onions, chopped
One nice chunk of fresh ginger, peeled and finely chopped
1/2 of each, chopped: red pepper, orange pepper, yellow pepper
1/2 cup of chopped cilantro

The juice from one lemon and half of one lime
1 cup of good quality olive oil
salt and pepper to taste

Cook the quinoa to package direction, toss with olive oil and lemon juice and let cool.
While the quinoa is cooling to room temperature, prepare the rest of your ingredients
Stir together and serve at room temperature.

Don't let this salad scare you. 

Even my potato salad loving husband showered me with compliments!


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