The past few get togethers we’ve had as a family, my aunt has made this awesome Israeli cous cous salad. It’s not gluten free, so I knew I had to make a version of it that would be friendly to those like me (not intolerant but I try to keep it out of my diet whenever possible) or anyone else allergic to wheat products. After messing around with ingredients (you could really use quinoa or millet, even brown rice if necessary), I think I got the flavor down. The only thing I didn’t have on hand was fresh cilantro, which the original recipe does call for. Feel free to add it for a little extra flavor kick. This salad (gluten free and dairy free) has been a staple for my lunch this week, but is perfect as a side for some grilling or just a light spring and summer dish!
Ingredients
- 3 cups of quinoa, cooked (follow directions on the box)
- 3 green onions, washed and chopped
- 1 cup of dried cranberries
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw walnuts (or other kind of nut)
- 3 tablespoons olive oil
- 2 tablespoons minced garlic
- juice of a lemon
- 2 teaspoons paprika (or to taste)
- 2 teaspoons red pepper (or to taste)
- salt & paper to taste
Instructions
- Cook quinoa according to instructions on the box
- Allow quinoa to cool
- Wash and chop green onion
- Add all ingredients to the quinoa and toss well
- Serve as a main dish or side (goes great with something from the grill!)
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