Mexican Quinoa Salad...A Gluten-Free Amigo!

I'm sure you know at least someone in your life with a food allergy. It seems like more and more people are benefiting from staying away from foods that contain Gluten, which is most commonly found in barley, wheat and rye (so pretty much a ton of foods). One of my very best girlfriend's, Andrea, A.K.A. Lupi, is allergic to gluten (as is her momma - there is a genetic component to the allergy), so whether we're having snacks at our book club meeting, out for our monthly girls dinner or making dinner on a lazy evening, I've become more and more aware of the challenges Lupi faces to steer clear of gluten.

Lupi and I attended a cooking class several months back at Simply Good in Birmingham, Michigan, where they regularly feature a variety of healthy cuisines. This is where I first learned of Quinoa (pronounced "Keen-waa"), which is actually a relative of spinach but looks like a little grainy seed, is full of healthy protein and is totally Gluten-Free. Quinoa is a wonderful option and is interchangeable in so many recipes. It can be used like pasta for a cold salad, served warm like rice or used as a stuffing- there are really a million ways to use Quinoa.

This recipe is right up Lupi's alley because not only is it safe for her to eat, but it's got a Mexican flair (and if you know Lupi, she LOVES her Mexican food)!

Ingredients & Recipe:
Printable Recipe

• 1 cup Quinoa (see the brand I like to use below)
• 2 cups water
• 1 can of black beans, rinsed
• 1 Tbls. red wine vinegar
• 1 cup of frozen corn, thawed
• 1/2 cup finely chopped bell pepper
• 1/4 cup chopped scallion (green onion)
• 1 Tbls. finely chopped jalapeno (I use jarred jalapenos)

For Dressing:

• the juice of 1 Lime
• 1 tsp. salt
• 1 1/2 tsp. ground cumin


• 1/4 cup olive oil

Prepare the quinoa as described on package (usually you will bring water and quinoa to a boil, let it simmer 15 minutes, sort of like how you cook rice). Once the quinoa is cooked, transfer it to a large bowl and let it cool. Meanwhile, in another bowl, mix together the beans, vinegar, corn, peppers, scallion and jalapeno. Finally, whisk together the lime juice, salt, cumin and olive oil to create your dressing, and pour it and the veggie mix all into the cooled quinoa. Fold everything together and serve room temperature. I have found that the longer the salad sits (up to a day before), the better all the flavors marry each other and make an awesome salad!

You Could Also Try...

• Use quinoa instead of pasta for a summer pasta salad


• Find quinoa at your typical grocery store, usual near the "health food" section.