Quinoa Salad

Before going gluten free I had never heard of quinoa.  I eat it pretty frequently now.  It's perfect for a summer salad.  I use Ancient Harvest quinoa, which I can find in my grocery's gluten free section.  If you don't have a GF section, try the organic foods section.  It's really quick and easy to cook, tastes good, and is full of protein and nutrients.  I serve it in a salad with fresh vegetables.  You can use any vegetables you have on hand, but this is my favorite:

Quinoa Salad

1/2 cup Quinoa
1/2 cup cucumber, seeded and diced
1/4 cup red bell pepper, seeded and diced
1/4 cup cherry or grape tomatoes, halved

Dressing:
2 Tbsp fresh lime juice
2 Tbsp white wine vinegar
1/2 cup olive oil
salt and pepper to taste

Prepare quinoa according to package directions.  Rinse in cold water, then place in a medium bowl.
Add cucumber, bell pepper, and tomato.

In a small bowl mix together lime juice and vinegar.  Slowly add the olive oil, whisking until smooth.

Pour the dressing over the quinoa mixture and stir to mix all the ingredients and coat with the dressing.  Add salt and pepper to taste. 

May be prepared ahead of time and kept in the refrigerator.

I served this salad with salmon last time I made it.  I broke the leftover salmon up into pieces and mixed it with the quinoa for a tasty, healthy, and filling lunch the next day.