Thursday, June 7, 2012

Red Quinoa and Garbanzo Bean Salad




Going Gluten-Free has not been easy.  Wheat seems to be hidden in everything today.  I wouldn't wish this task on anyone.  My radar in knowing that I've eaten an inferior food is my eczema and that will itch within 15 minutes of eating foods containing Gluten.  I'm lucky in that respect, however when it comes to summer socializing around a grill, I'm not.

Most foods that one thinks of during the summer contain some type of wheat.  Your hot dog buns, hamburger buns, pasta salads, hot pasta dishes, and many finger food appetizers.  I had recently attended a cookout and was glad to see that there were Gluten-free options for people like me, but that usually isn't the case.  I've made it a mission this summer to post some Gluten-Free recipes that are tasty alternatives to their wheat-filled counterparts.   

The first one is an alternative to pasta salad.  This is tastes as close to an Italian Pasta Salad you can get without the pasta!  Even my 91 year old, straight off the boat from Italy Grandma approves of this recipe!  You can enjoy mine and while you are at it, you can surf on over to a gal's website dedicated to everything Quinoa!  I love her recipes.  They are inspiring!

1 Cup Red Quinoa Cooked (red can be hard to find if it is not in season and the pearl white can be substituted)
1 Can of Organic Garbanzo Beans (I like Trader Joe's)
2 stalks of Organic Green Onion, chopped
1/4 cup Canola oil
1/4 cup Balsamic Vinegar
1 small can of sliced black olives (Trader Joe)
3 mini peppers in various colors like orange, red, and yellow (green is not recommend for Fibro suffers)
5 sprigs of fresh parsley chopped
1/8 cup grated Romano cheese
1/8 teaspoon sea salt
1/8 teaspoon ground pepper
Combine all ingredients and enjoy!

Stay fabulous!
Love and friendship,

Kimberley

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