Eating this Gluten Free Tex Mex Quinoa Salad is like eating the rainbow. This colorful salad is both gluten free and dairy free, making it a perfect dish to serve to almost anyone for any occasion. Quinoa- pronounced (Keen-wa) is an ancient grain that is experiencing a major revival. Unlike other grains, quinoa is a complete protein in itself. It cooks up quickly and is perfect for changing up your usual rice or pasta dinner fare. Quinoa is becoming more readily available in major supermarkets. If your grocer doesn’t carry it, ask for it. You won’t regret it. It can be eaten in salads, main dishes, as a breakfast cereal and even dessert. Give it a try today. Already cooking with quinoa? I would love to hear your favorite way to prepare it. Feel free to leave a comment below.


Gluten Free Quinoa Tex Mex salad- GF, DF, EF, V



1 c. Quinoa- rinsed
2 c. water (I used chicken stock, you could also use vegetable stock)
Bring water(or broth) and rinsed quinoa to a boil in a 1 1/2 qt. saucepan.  Reduce heat and simmer, covered until all of the liquid is absorbed.  About 10-15 minutes.  Remove from heat and stir to cool.

1 c. diced carrots
1 c. diced celery (about 3 stalks)
1 c. finely chopped red cabbage
1/2. finely chopped onion (yellow or sweet)
1 can kidney beans, drained
Feel free to add or change the veggies used in this salad.  You could add chopped sweet peppers, black olives etc.  Mix the chopped veggies in a large bowl.  Add the cooled quinoa.

Tex Mex Dressing

1/2 c. La Victoria Thick N Chunky Salsa Verde- Medium
1/2 c. extra light olive oil
2 garlic cloves- minced
1 tsp. cumin
1/4. tsp. celery seed
1 tsp. chili powder
1 Tbsp. sugar
1/4 c. water
1/4 c. apple cider vinegar

Whisk together and pour over salad and chill.  This salad can be served with tortilla chips.