This is a good summer salad. We serve it with falafel patties, hummus, pita bread,
and Greek or non-dairy yogurt.
You will need:
1 clove of garlic, peeled
2 1/2 to 3 cups (600-720 ml) cooked quinoa (is gluten free)
a handful of organic tomatoes- yellow is low acid, and delicious
1 organic carrot, grated
4 scallions, sliced (white and light green sections)
1/4 cup (60 ml) Kalamata olives, whole or pitted and chopped
1/3 cup (80 ml) slivered organic nuts- pecans, almonds or walnuts
sea salt and pepper, to taste
1 Tablespoon (15 ml) chopped fresh basil leaves
1-2 Tablespoons (15-30 ml) chopped fresh mint leaves
extra virgin olive oil
juice of 1-2 organic lemons or limes, depending upon size
Rub the clove of raw garlic inside a glass or ceramic salad bowl.
While the cooked quinoa is still a bit warm (but not steaming hot) scoop it into a bowl and fluff with a fork.
Halve or quarter the yellow tomatoes and add them to the bowl. Add in the grated carrot, sliced scallions, Kalamata olives, and slivered nuts. Toss lightly to combine.
Season with sea salt and ground pepper. Add the chopped fresh herbs. Drizzle the salad with extra virgin olive oil- enough to moisten. Toss to distribute. Squeeze a lemon or a lime all over the salad and toss.
RECIPES ORIGINALLY FROM GLUTEN FREE GODDESS:
