Gluten-Free Warm Quinoa Salad

Ingredients

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• 1 cup cooked quinoa Shop
• 1 cup protein of choice (cooked chicken breast, shrimp, pan-fried tofu, or rinsed chickpeas)
• 2 cups fresh vegetables of choice (e.g., chopped bell peppers, cherry tomatoes, spinach, steamed broccoli florets)
• 2 tbsp gluten-free sauce (e.g., GF tamari, olive oil, or a prepared GF vinaigrette) Shop
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 1 tsp sesame oil or olive oil Shop

Instructions

1. 1 Prepare the quinoa: If not already cooked, rinse 1 cup of quinoa thoroughly under cold water and cook according to package directions, typically simmering for about 15-20 minutes until the liquid is absorbed and the grains are fluffy. Fluff with a fork and set aside to keep warm.
2. 2 Prepare the protein: While the quinoa cooks, prepare your chosen protein. If using chicken or shrimp, cook until no longer pink and slightly browned, about 5-7 minutes. If using tofu, pan-fry until golden and slightly crisp, approximately 8-10 minutes. If using chickpeas, ensure they are rinsed and drained well.
3. 3 Prepare the vegetables: Wash and chop your fresh vegetables into bite-sized pieces. If using vegetables that benefit from cooking, such as broccoli or asparagus, steam or lightly sauté them until tender-crisp, about 5-7 minutes.
4. 4 Assemble the salad: In a large bowl, combine the warm cooked quinoa, your prepared protein, and the fresh or lightly cooked vegetables. Gently toss to distribute the ingredients evenly.
5. 5 Dress and serve: In a small bowl, whisk together the gluten-free sauce, fresh lemon juice or rice vinegar, and sesame oil or olive oil until well combined. Drizzle this dressing over the quinoa and vegetable mixture, tossing gently to coat everything. Taste and adjust seasoning if needed, then serve immediately while warm.

Nutrition (per serving)

Tips & Notes

• Rinse the quinoa well before cooking, as step 1 says, to remove its bitter coating.
• Dress the quinoa while it's warm so it absorbs more of the dressing.
• Add tender greens like spinach last so they wilt only slightly from the warm quinoa.

Common questions