Jeri Mills M.D.

Quinoa Salad from Gluten-Free with Dr. Jeri

Jeri’s Quinoa Salad
1 cup red quinoa
½ cup sweet onion – finely diced
2 tablespoons lemon zest
2-3 tablespoons freshly squeezed lemon juice
¼ cup olive oil
Garlic powder to taste
Salt to taste
1 large English cucumber – peeled, seeded and diced
2 small zucchini – diced
1 red bell pepper – seeded and diced
One bunch of cilantro – chopped
¼ cup dried parsley crumbled
1 pint of cherry tomatoes
Cook the quinoa per package instructions. Combine all the ingredients except for the tomatoes in a large bowl and gently mix together. Adjust the amounts of lemon juice, salt, garlic, and olive oil to taste.
Refrigerate till you’re ready to serve. Add the tomatoes just before serving.
Do not refrigerate tomatoes. They become mushy and mealy.
Keeps in the refrigerator for three to four days.

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