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 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 powderLow Amine: safflower oilHigh Amine: unripe avocado
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on January 10, 2012 at 9:46 pm Comments (9)
Tags: cilantro, Cooking, food, quinoa, recipes, salad
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