For a fast and filling dish, gluten-free quinoa salad provides lots of nutrition. Although it is quick and easy to cook (like rice or pasta), quinoa is actually the seeds of a plant which is not really in the cereal family.

When I make quinoa, I often make a double recipe so I’ll have the leftover to make this salad the next day. It’s so easy!

Quinoa Salad with Cucumber, Onion, Parsley & Tomato

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 45 minutes Makes about 2 cups.

Ingredients:

3/4 Cup Quinoa, cooked and drained (rinse before cooking) – about 1-1/2 cups cooked

1/2 Cup Cucumber, diced

1/8 Cup Sweet Onion, diced

2 Tablespoons Italian Parsley, snipped

1/8 Cup Diced Tomato

1 Teaspoon Oil, Olive or your favorite

1 Teaspoon Cider Vinegar, or Lemon Juice

2 Teaspoons Honey, or Agave, to taste

Salt and Pepper, to taste

Directions:

Combine ingredients.

Adjust seasonings to taste.

Chill and serve.

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Added to:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

Gluten-Free Homemaker’s Gluten-Free Wednesday

Miz Helen’s Country Cottage Full Plate Thursday

The Nourishing Gourmet’s Pennywise Platter Thursday

Frugal Follies’ Frugal Food Thursday