Even if you’ve only been on a gluten-free diet for a little while, you’ve undoubtedly tried quinoa. There are a dizzying array of recipes that are now available using quinoa — ranging from dishes that were meant to be used with quinoa to those that use it as a substitute for a grain. I’ve made it to make a gluten-free tabouleh (quinoa was used in place of the cracked wheat), I’ve mixed it with my own spaghetti sauce (my kids love this) as well as mixing it with cheese to make a substitute for mac and cheese — no matter what you do, it’s going to be good.
This quinoa salad from Karina Allrich (aka the Gluten-Free Goddess) is yet another example of the diversity of quinoa. It sounded a little odd to me at first, but I tried this a couple of nights ago and it was fabulous.
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“Spring is beckoning. I can feel it. And my winter-stiff body is aching to stretch and move and shed the yearly inertia that descends like a bear with the shrinking daylight. My brain is flickering awake. My taste buds are tiring of the heavy, creamy comfort foods that sustained me (thank you, lovely spuds, lasagna, and mac and cheese, I love you with all my heart).
I’m craving lighter, cleaner tastes.
Not to mention, missing my warm weather jeans. You know the ones. That stack in the back of the closet you haven’t fit into since December, when you began wondering if the laundromat medium heat setting was shrinking your favorite Levi’s boot cut. The jeans you have to lay down to zip, doing your best imitation of Jane Fonda’s pelvic tilt, sucking in your breath and praying to the zipper gods. Your skinny jeans. You know what I’m talking about. You have two sets of jeans, right? Winter. And summer…”
