A diet without gluten doesn’t mean you have to live without pancakes, pastas and pastries. In Gluten-Free Recipes for the Conscious Cook (New Harbinger, 2010), the possibilities are endless. Author and esteemed chef Leslie Cerier provides recipes for every meal of the day that are flavorful, delicious — and most importantly — gluten-free. This Lemony Quinoa Salad Recipe With Toasted Sunflower Seeds was taken from chapter 7, “Super Sides.”
You can purchase this book from the Capper’s Farmer store: Gluten-Free Recipes for the Conscious Cook.
MORE GLUTEN-FREE RECIPES
Corn Fritters Recipe
With its bright, sprightly flavors, this is a wonderful springtime dish. But there’s nothing to say you can’t serve it with a green salad in summer or roasted vegetables in winter. To make the sunflower seeds more easily digestible, soak them overnight beforehand.
Lemony Quinoa Salad Recipe With Toasted Sunflower Seeds
3 3/4 cups water
1/2 teaspoon sea salt
2 1/2 cups quinoa, rinsed
1 cup raw sunflower seeds, presoaked if you like
3/4 cup freshly squeezed lemon juice
4 cup extra-virgin olive oil
Bring the water and salt to a boil in a medium-size saucepan. Add the quinoa, then lower the heat, cover, and simmer for about 15 minutes, until all of the water is absorbed. Transfer the quinoa to a large bowl and let it cool to room temperature.
Meanwhile, toast the sunflower seeds in a dry skillet over medium heat, stirring often, for 3 to 5 minutes, until they are aromatic and start to pop. Add the sunflower seeds to the quinoa, along with the lemon juice and oil, and stir until well combined. Taste and adjust the seasonings if desired. Serves 6 to 8.
• Swap pumpkin seeds for the sunflower seeds.
• Forgo toasting the sunflower seeds; instead, add them to the saucepan when you add the quinoa.
Reprinted with permission from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier and published by New Harbinger Publications, 2010. Buy this book from our store: Gluten-Free Recipes for the Conscious Cook.