Simple Quinoa Salad (gluten-free, soy-free, vegan, low-amine)

Simple Quinoa Salad with Cilantro Chutney. Served with Garlic broiled Brussels sprouts and Chicken Drumsticks. (photo)

Simple Quinoa Salad with Cilantro Chutney. Served with Garlic broiled Brussels sprouts and Chicken Drumsticks marinated in pear, sage, and ginger.

I did a more complex quinoa salad last week, but I wanted an easy low-amine side dish for tonight that resembled tabouleh, so put this easy mix of low-amine ingredients together and served it with low-amine cilantro chutney. It went perfectly with the baked chicken (marinated in pear, ginger, and sage) and garlic broiled Brussels sprouts. It was a simple, tasty meal that’s hard to get wrong!

1 C dried quinoa

2 C water

1/2 C minced parsley

1 C English cucumber, quartered and sliced thinly

1 small unripe avocado, diced (optional. Note: Unripe = high amine. Ripe = very high amine)

1 tsp ascorbic acid

1/2 tsp salt

1 tsp garlic powder

2 tsp safflower oil

*You can also add in vegetables such as green onion, thinly sliced Brussels sprouts, radishes, or celery

  • Rinse quinoa well, as it is a saponin (naturally a bit soapy). Not rinsing means bitter quinoa, and possible allergic reactions in some people. Drain carefully.
  • Add water and cook (in a rice cooker is preferred, as it is the easiest and most reliable method).
  • Chop cucumber and parsley.
  • Add cooked quinoa, parsley, cucumber, salt, garlic powder, ascorbic acid, and safflower oil to a large bowl. Mix together thoroughly to ensure even dispersion of oil, salt, and ascorbic acid. Add diced avocado and gently mix together.
  • Serve with a large dollop of low-amine cilantro chutney on top.
AMINE BREAKDOWN:
Very Low Amine: quinoa, water, parsley, cucumber, ascorbic acid, salt, garlic powder
Low Amine: safflower oil
High Amine: unripe avocado
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