Share this with your friends
This is a great gluten-free dish that works well as a main course or a side dish, but is also great to throw on top of some fresh greens and toss into a salad. You can sub any vegetable for delicious seasonals or what you pick up at the farmer’s market. It is easy and quick to prepare and tastes so fresh and delicious you won’t even realize it is naturally vegan and gluten free.
1 cup dried quinoa, prepared according to package
6 stalks hearts of palm, quartered and chopped
1 large ripe avocado, sliced in cubes
1/2 cup grape tomatoes, sliced in half
1/2 large cucumber, chopped into tiny (1/4 inch) squares
1 small red or orange bell pepper, sliced into tiny squares
1/2 cup chopped cilantro
2 tbsp toasted sesame oil
Juice of 4-5 limes (about 1/4 cup lime juice)
Wash and chop all vegetables. When quinoa is room temperature add the sesame oil, lime juice and cilantro and toss until evenly coated. Add in chopped veggies and toss again. That’s it, really.
If you want an added kick, add about 1-2 tbsp of apple cider vinegar per cup of finished salad.