The Gluten-Free Cookbook: A Gluten-Free Cookbook With 45 Quick and Easy Recipes by Sharp Stephanie

Author:Sharp, Stephanie [Sharp, Stephanie]
Language: eng
Format: epub
Published: 2020-08-10T16:00:00+00:00

¾ pound tomatoes, cut into dice (preferably 1cm)

75g parsley, roughly chopped

For Dressing:

1 drop of vanilla extract

2 tablespoons balsamic vinegar

1 teaspoon agave or rice syrup

A pinch of Himalayan pink salt

Zest & juice of ½ a lemon, fresh

½ garlic clove, crushed

1 tablespoon olive oil

Fresh salad leaves, to serve

Directions

1. Prepare the quinoa per the instructions mentioned on the package; set aside at room temperature to cool down a bit.

2. For Dressing: Combine vinegar with olive oil, vanilla extract, lemon juice, rice syrup, garlic and a pinch of salt in a jug. Then, whisk the ingredients until completely smooth.

3. Next, mix this prepared mixture into the cooked quinoa and then, mix with the leftover

Ingredients . Serve over a bed of fresh salad leaves & enjoy.

Nutritional Value: kcal: 280, Fat: 8 g, Fiber: 5 g, Protein: 10 g

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