Recipe by Laura Violet
"If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy."
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1 1/2 large
red onions, chopped
red bell pepper, chopped
yellow bell pepper, chopped
black pepper from a grinder
chopped fresh cilantro
This was very, very delish! The only change I made was using Grape Seed Oil instead of Olive Oil! BUT WAIT, THERE'S MORE... I love stuffed bell peppers but have cut back on rice these days. I took half of the final product and added it to a mixture of browned 1 pound lean ground beef and 1/4 hot Italian sausage and 2 cups of tomato sauce. Stuffed peppers and baked. YUM!
I think this has potential but it is missing something. Would love to come back to this recipe in a few months and see if anykne has suggestions.
I chopped up 1 red onion and I could have used much less. The onion completely over powered the dish. Also, my husband and I thought it could have used more lime.
I have been looking for a good quinoa salad for awhile. I am willing to give this another try if anyone has some suggestions.
I made a 1/2 recipe, and used only white quinoa, since that's what I had. This is a delicious summer cool salad--we loved it!
Outstanding gluten free summer salad. Made it per the directions except that I zested the limes into the onion and pepper mixture. Served it with avocado sections on the side. The family want it every day in place of potatoes, rice, or pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Summer Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 85
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